Eggplant and Multicolored Pepper Salad
Delicious eggplant and bell pepper salad perfect for a lunch at home or to go
Ingredients
- 2 cups eggplant cubed
- 1/2 cup red bell pepper chopped small
- 1/4 cup orange bell pepper chopped small
- 2 1/2 T green bell pepper chopped small
- 1 -2 cloves garlic crushed
- 1 green onion sliced, scallion
- 2 - 3 T parsley minced
- 1 T olive oil
- 2 T water
- juice of 1/2 lime
- salt & pepper to taste
- Black olives sliced (optional)
- *Serve with romaine lettuce
Instructions
- Take your eggplant and cut in it half the long way
- Peel if you like or keep the peel on if you prefer
- Cut the eggplant into 1"cubes
- Toss in a bowl with about 3 T of olive oil and seasonings like onion & garlic granules, salt & pepper
- Spread in one layer on a parchment lined baking sheet
- Put in the oven at 425 degrees for about 30 minutes, stirring every 10 minutes in the beginning and more frequently towards the end.
- Combine with rest of ingredients, toss and chill for at least an hour
- *Serve on small romaine lettuce leaves (lettuce hearts) or as a topping on a bed of lettuce or salad. It's also good as a topping for crackers.