Wednesday, February 2, 2011


Eggplant is a low calorie vegetable with vitamins A, B, and C as well as calcium and iron.  It has many health benefits including lowering blood pressure, and cholesterol.  Eggplant is an acquired taste but for those of us who successfully acquire the taste, it is one we can't ever give up.  If you are one of those people who likes Eggplant, you'll love this salad.

3 large Eggplants
2 large Red Peppers
2 cloves crushed garlic
2 green onions
1/3 cup olive oil
1 lemon juice
A little bit of parsley (optional)
  • Wash the Eggplants.  Cut the end off.  Cut them in half
  • Wash Red Peppers and take out the seeds.  Cut them in half
  • Put eggplants and red peppers on a pan (face down).
  • Preheat oven to 350 degrees.  Cook for 1 hour.  You'll know when it is ready by pressing the Eggplant in the middle.  It will be soft.
  • If you like you can roast the eggplant and red peppers on the barbecue for better results
  • Once cooled, peel the skin from both the eggplant and the red peppers.  You can use a spoon to remove the inside of the eggplant
  • Cut Eggplant, red peppers in small pieces
  • Wash and chop onion and parsley
  • Prepare the sauce by combining crushed garlic, lemon juice, and olive oil
  • Mix all the vegetables together.  Add salt and sauce
  • Serve cold or room temperature

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