0 (0)

Categories: Vegetables, Vegetarian

Grilled eggplant with red and yellow peppers

Grilled eggplant with red and yellow peppers
Robert Gauthier / Los Angeles Times

Thick slices of dusky-grilled eggplant, crispy-charred green beans and provocatively bitter radicchio barely kissed by flames -- these aren't your usual grilled vegetables. They're side dishes that make the most of the smoky flavors of summer. When the L.A. sun ... Read more

Total time: 1 hour, 10 minutes | Serves 4 to 6
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 cup olive oil plus 1/2 teaspoon, divided
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • Kosher salt, coarse black pepper
  • 1 large globe eggplant, about 1 1/2 pounds
  • 10 fresh basil leaves, torn
  • Fleur de sel

Step 1Coat the peppers with one-half teaspoon of olive oil. Roast on a baking pan, turning frequently until the peppers are vibrant in color with some char marks and the skin peels easily, about 35 minutes.

Step 2Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap. Let the peppers stand about 20 minutes or until cool. Peel the peppers, cut them into quarters and remove any seeds. Pat dry and cut into julienne strips.

Step 3Whisk the vinegar, garlic and shallot. Slowly whisk in 6 tablespoons of the olive oil. Add kosher salt and pepper to taste.

Step 4Pour the vinaigrette over the pepper strips and let stand while preparing the eggplant.

Step 5Cut both ends off the eggplant and slice crosswise into three-fourths-inch rounds and sprinkle with 1 teaspoon kosher salt. Brush both sides of the sliced eggplant lightly with 2 tablespoons of olive oil.

Step 6Grill the eggplant over medium heat. Cook until tender, about 8 to 10 minutes, turning once, until charred and softened. Remove from heat.

Step 7Arrange grilled eggplant on serving plates and spoon over marinated peppers. Garnish with torn basil. Season with fleur de sel and coarse cracked black pepper to taste.

Each of 6 servings:
199 calories; 2 grams protein; 9 grams carbohydrates; 4 grams fiber; 18 grams fat; 2 grams saturated fat; 0 cholesterol; 391 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Craft's roasted cauliflower
Zucchini, corn and green chile (Calabacitas)
Romano beans sauteed with oregano
Green beans with pickled shallots