Sunday, May 15, 2011

Arugula Salad with Grilled Eggplant and Peppers

Serve up a Mediterranean salad for dinner. The flavor pairs well most meats, but especially lamb. Marinate the lamb in some olive oil, garlic and oregano and make kebobs to put on the grill.

Ingredients for Salad

2 large red bell peppers
1 large eggplant, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 ½ tablespoons drained capers
1 tablespoon chopped fresh oregano
4 cups arugula

Char the peppers directly over the gas flame on your stove, or broil until blackened on all sides. Put the peppers in a paper bag and let them steam for about 10 minutes. When cool, seed and coarsely chop the peppers.

Put the eggplant in a colander and sprinkle with salt. (Mix with your hands.) Let stand for half an hour. Rinse the eggplant, drain, and pat dry. Heat 3 tablespoons of olive oil in a skillet and sauté for 5 minutes. Turn off heat. Add the lemon juice, capers, oregano, roasted peppers and remaining 1 tablespoon olive oil to the eggplant and mix to combine. Season with salt and pepper.

When ready to serve, toss the arugula into the eggplant mixture.

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