Roasted Red Pepper Salad So Tasty

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Roasted Red Pepper Salad

"This is a stuffed pepper salad, mild and scrumptious!"

Ingredients :

2 huge eggplants
6 red bell peppers
1 cup simple yogurt
2 cloves garlic, minced
1 tablespoon olive oil
salt to flavor

Instructions :

Prep : 20M	Cook : 2M	Ready in : 1H

Preheat the oven's broiler and set the oven rack approximately 6 inches from the warmth supply. Line a baking sheet with aluminum foil.
Pierce the eggplants several instances with the top of a paring knife. Place the eggplants and peppers onto the organized baking sheet. Cook beneath the preheated broiler till the skins of the peppers and eggplants have blackened and blistered, approximately 5 minutes. Turn the vegetables over and rearrange them at the baking sheet; roast until the skins are blackened on all aspects. Place the blackened peppers and eggplants right into a bowl, and tightly seal with plastic wrap. Set aside and permit the veggies to chill approximately 20 minutes. Once cool, do away with the skins and discard.
Mix together the yogurt and garlic, and set apart.
Finely chop the peeled roasted eggplant and switch it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to flavor.
Pull the stems and cores out of the roasted peppers, do away with any seeds, and stuff the peppers with the eggplant aggregate. Top with the garlic yogurt and serve.

Notes :

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