Vegetarian

Eggplant and Basil Caponata Salad-Vegan is for Side Dish.

Eggplant and Basil Caponata Salad-Vegan takes 10 minutes to prepare.

Eggplant and Basil Caponata Salad-Vegan takes 60 minutes to cook.

Eggplant and Basil Caponata Salad-Vegan makes 6 servings.

The ingredients for Eggplant and Basil Caponata Salad-Vegan are:

One large eggplant, you need one that's at least 1 pound and it's better to get one that's 1.25 pounds
1 large bell pepper
1 large yellow or orange pepper
1 Tablespoon
1.25 tsp kosher salt
2 tsp lemon juice
2 tsp soy sauce
2 tsp brown sugar
1/2 tsp unsweetened cocoa powder
2 tsp finely chopped or grated ginger
1 clove grated garlic
2 Tbs flat leaf parsley
12 basil leaves torn or chiffonade

Here is how you make Eggplant and Basil Caponata Salad-Vegan:

preheat oven to 450 degreesPoke eggplant all over with a forkput it on a baking sheet and let it roast for 35-45 minutesWhile your eggplant is cooling turn your broiler on highlet 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 offTake the peppers out of the oven and put them in a bowl, cover with plastic to allow the skins to loosen upWhile you're waiting for your peppers and eggplant to cool mix all of the other ingredients in a bowlWhen 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 peppersAdd the veggies to the liquid and serve hot or coldServing Size:?6 servings

The nutritional information for Eggplant and Basil Caponata Salad-Vegan is:

• Servings Per Recipe: 6
• 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

Eggplant and Basil Caponata Salad-Vegan is Italian cuisine.

The dietary needs meet for Eggplant and Basil Caponata Salad-Vegan is Vegan