Eggplant and Red Pepper Salad
Bake eggplant until roasted, tender and swooshed (400 deg about
1 hr 15 min)
Bake or roast Red Pepper til tender
Cool eggplant and dice (I always peel the eggplant too)
Cool pepper, seed and dice
Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced
or pressed in garlic press.
Add 3 Tablespoons of lemon juice mix and chill.
Serving suggestion--serve in pita bread
note: vary the amount of garlic to taste.
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