Eggplant & Pepper Salad
|Unpeeled eggplant||1 Large|
|Olive oil||1⁄4 Cup (4 tbs)|
|Bell pepper||1 Medium, seeded and diced (Red / Green)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Lemon juice||3 Tablespoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Sliced green onions||2 Tablespoon|
With a fork, pierce eggplant in several places.
Place on a baking sheet; bake, uncovered, in a 400Â° oven for 40 to 45 minutes or until tender throughout when pierced.
Let stand until cool enough to handle, then cut into quarters.
Scoop out and dice pulp, discarding skin.
Place eggplant in a medium size bowl and set aside.
Heat oil in a medium size frying pan over medium heat.
Add bell pepper and garlic.
Cook, stirring often until almost tender.
Add bell pepper mixture to eggplant.
Mix in lemon juice and parsley, then season to taste with salt and pepper.
Cover and refrigerate for 1 to 3 hours to blend flavors.
Garnish with onions and, if desired, serve on lettuce leaves.