Eggplant and Red Pepper Salad (7 votes)
Bake eggplant until roasted, tender and swooshed (400 degrees about 1 hr 15 min). Bake or roast red pepper till 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.
2 cloves garlic
3 tablespoons lemon juice
Serving suggestion--serve in pita bread.
Note: vary the amount of garlic to taste.
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