Eggplant, Lemon and Pepper Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
The mint and lemon really give this a fresh, lively flavor. This will keep in the fridge for a few hours but bring to room temperature before serving. Ingredients:
2 eggplants, diced |
1 red onion, chopped |
6 garlic cloves, kept whole |
2 red peppers, deseeded and chopped |
4 tablespoons olive oil |
4 tomatoes, chopped |
1 lemon, zest and juice |
4 tablespoons mint, chopped |
4 ounces black olives |
salt and pepper |
Directions:
1. Heat the oven to 425°F.
2. Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender.
3. Tip into a bowl. This can be done a day ahead.
4. Add the tomatoes, lemon juice and zest and some seasoning. Stir in the mint and the olives.
5. Serve at room temperature.
|
|