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KotW: Eggplant & Pepper Salad July 31, 2008

Posted by schizodigestive in herbs & spices, Kip of the Week, salads, vegan.
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NB: I chose this for today’s post over Kip’s excellent Beef & Lime pasta salad for one very good reason: In the heat of the day, after a long and mildly tedious stretch of work, this one sounded yummier. Schizodigestive’s brilliant, uncompromising editorial standards are working hard for you.

I’ve roasted an eggplant over open flame several times now, with great success. But what to do with a perfectly roasted eggplant once you have it? Well, here’s one idea: an alternative to the Turkish white bean salad.

Roast one medium-to-large eggplant. Let it cool while you do the rest of this. Also, start warming about a quart of water in a small saucepan.

One 15-ounce can white beans (cannellini)

Drain the beans in a strainer or colander, rinse them and let them drain again.

Prepare dressing:

One-half cup good olive oil
one-half cup red wine vinegar
two tablespoons whole-grain mustard
one large clove garlic, pressed
one-quarter teaspoon dried tarragon, crushed
salt and black pepper to taste

In a large bowl, mix all ingredients, then gently mix the drained beans with the dressing. Let this sit while you prepare:

Three or four medium carrots, peeled and diced

Parboil the diced carrots for three minutes, drain, add to the beans and dressing. Top, skin, and chop the eggplant, and add that. Finally, chop

Two to three roasted red or yellow peppers (from a jar, unless you feel like making your own)

Add the chopped peppers to the mixture and stir thoroughly. If you have 20 minutes to half an hour to let it sit, so much the better, but it can certainly be served immediately. Serve on romaine leaves or mixed greens.

(c) /KC July 2008

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1. KotW: Beef & Lime Pasta Salad « Schizodigestive — All Food, All the Time - August 7, 2008

[…] in Kip of the Week, entertaining, exotic!, red meat, salads. trackback [This week’s post is the long-awaited beef & lime pasta salad. It’s a great summer recipe for using up all those leftover grilled […]


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