My usual Passover menu is baba ganouj, matzoh with cheese and salsa, salad, and fruit. This year I found a recipe for Tunisian eggplant salad, with red peppers, tomatoes, garlic, olive oil, and lemon juice.
Observation 1: It takes a very long time to peel, seed, and slice 8 pounds of red peppers, even when roasted.
Observation 2: It works better as a stew than a salad, particularly since it calls for stewing it 2 hours anyway, and the olive oil tends to set when chilled.
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Date: 2008-04-23 01:53 am (UTC)Observation 1: It takes a very long time to peel, seed, and slice 8 pounds of red peppers, even when roasted.
Observation 2: It works better as a stew than a salad, particularly since it calls for stewing it 2 hours anyway, and the olive oil tends to set when chilled.