ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA

ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA image

Yield 8 Servings

Number Of Ingredients 9

2 large red bell peppers
7 Tbsp. extra-virgin olive oil, divided
2 lbs Japanese eggplants, each trimmed and quarted lengthwise
16 unpeeled garlic cloves
3 Tbsp. balsamic vinegar
½ cup chopped green onions
16 oil-cured black olives
2 small heads of frisee
1 7oz package feta cheese, coarsely crumbled

Steps:

Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed, and cut peppers into ½-inch-wide strips. DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate. Preheat oven to 375°F. Brush large rimmed baking sheet with 1 Tbsp oil. Toss eggplant, garlic, and 4 Tbsp oil in large bowl. Spread out on sheet. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 40 minutes for both garlic and eggplant. Set aside to cool. Whisk vinegar and 2 Tbsp oil in large bowl to blend. Peel and chop garlic; add to bowl. Mix in eggplant and bell peppers, then green onions and olives. Season salad with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tear frisee into separate leaves; arrange on platter to cover. Top frisee with salad; sprinkle with cheese.