Eggplant and Basil Caponata Salad-Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One large eggplant, you need one that's at least 1 pound and it's better to get one that's 1.25 pounds1 large bell pepper1 large yellow or orange pepper1 Tablespoon1.25 tsp kosher salt2 tsp lemon juice2 tsp soy sauce2 tsp brown sugar1/2 tsp unsweetened cocoa powder2 tsp finely chopped or grated ginger1 clove grated garlic2 Tbs flat leaf parsley12 basil leaves torn or chiffonade
preheat oven to 450 degrees
Poke eggplant all over with a fork
put it on a baking sheet and let it roast for 35-45 minutes
While your eggplant is cooling turn your broiler on high
let it heat up for minute then put your peppers under the broiler for about 8 minutes a side, leave your oven door cracked open so the broiler doesn't turn off
Take the peppers out of the oven and put them in a bowl, cover with plastic to allow the skins to loosen up
While you're waiting for your peppers and eggplant to cool mix all of the other ingredients in a bowl
When the veggies have cooled scoop all of the meat out of the eggplant and chop it up a bit, I like to use a slap chop for this.
Peel and chop your peppers
Add the veggies to the liquid and serve hot or cold
Serving Size: 6 servings
Poke eggplant all over with a fork
put it on a baking sheet and let it roast for 35-45 minutes
While your eggplant is cooling turn your broiler on high
let it heat up for minute then put your peppers under the broiler for about 8 minutes a side, leave your oven door cracked open so the broiler doesn't turn off
Take the peppers out of the oven and put them in a bowl, cover with plastic to allow the skins to loosen up
While you're waiting for your peppers and eggplant to cool mix all of the other ingredients in a bowl
When the veggies have cooled scoop all of the meat out of the eggplant and chop it up a bit, I like to use a slap chop for this.
Peel and chop your peppers
Add the veggies to the liquid and serve hot or cold
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 141.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 928.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 6.6 g
- Protein: 3.4 g
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