Warm Eggplant Salad

This beautiful eggplant salad with red bell pepper and balsamic vinegar can be served warm as a vegetarian appetizer.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 135 Calories

Ingredients

• 2 teaspoons white sugar
• salt to taste
• 2 tablespoons olive oil, divided
• 1 large clove garlic, crushed
• 2 tablespoons cream cheese, softened
• 1 tablespoon chopped cilantro
• 1 medium red bell pepper
• 1 pound long Chinese eggplants
• 2 teaspoons Italian seasoning, divided
• 0.5 tablespoon balsamic vinegar

Recipe Instructions

Step 1

Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.

Step 2

Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.

Step 3

Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.

Step 4

Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.

Step 5

Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.