Balsamic Eggplant and Pepper Salad with Golden Raisins

Submitted by: Christine Vartanian Datian

Recipe by Christine Vartanian Datian, former Fresnan and graduate of California State University, Fresno.

Details

INGREDIENTS

  • 6 medium Japanese eggplants
  • 1 green bell pepper, sliced or diced
  • 1 red bell pepper, sliced or diced
  • 1 medium red onion, minced
  • 1/4 cup fresh chopped mint
  • 1/4 cup California golden raisins
  • 3 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1 cup finely chopped flat leaf parsley
  • 3 tablespoons roughly chopped fresh basil, loosely packed
  • Kosher salt to taste
  • black pepper to taste
  • 2 lemons, juiced
  • 4 tablespoons olive oil
  • 1 jalapeno pepper, seeded and minced
  • Cayenne or Aleppo pepper to taste

Garnish

  • Finely chopped roasted walnuts
  • California golden raisins

PROCEDURE

Posted September 25, 2015 by Melinda
Recipe by Christine Vartanian Datian, former Fresnan and graduate of California State University, Fresno.

  • Ready Time :
    0 min

Servings

4

Ingredients

  • 6 medium Japanese eggplants
  • 1 green bell pepper, sliced or diced
  • 1 red bell pepper, sliced or diced
  • 1 medium red onion, minced
  • 1/4 cup fresh chopped mint
  • 1/4 cup California golden raisins
  • 3 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1 cup finely chopped flat leaf parsley
  • 3 tablespoons roughly chopped fresh basil, loosely packed
  • Kosher salt to taste
  • black pepper to taste
  • 2 lemons, juiced
  • 4 tablespoons olive oil
  • 1 jalapeno pepper, seeded and minced
  • Cayenne or Aleppo pepper to taste

Garnish

  • Finely chopped roasted walnuts
  • California golden raisins

Directions

Preheat oven to 400 degrees.  Puncture eggplants with a fork and place on a baking sheet.  Bake for about 1 hour or until soft, turning occasionally.  Cool eggplant, peel, and scoop into a medium bowl.

In another bowl, toss together the bell peppers, onions, mint, raisins, garlic, balsamic vinegar, sugar, parsley, basil, salt, pepper, lemon juice and olive oil until all ingredients are combined.  Add the jalapeno and cayenne and toss.  Pour this mixture over the eggplant and mix to coat well.  Cover and refrigerate for 1 – 2 hours before serving.  Add more lemon juice or olive oil, if desired.  Garnish salad with roasted walnuts and golden raisins before serving.

 

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