Tuesday, October 5, 2010

Roasted Eggplant Salad

2 medium eggplants1-2 bell peppers (green/red/yellow)1 tomato1-2 cloves of garlic, minced¼ cup olive oil½ lemon’s juice2-3 sprigs parsley, chopped1 tsp salt to taste

To prepare the sauce, place lemon juice, olive oil and minced garlic in a wide bowl. Mix them all.Roast the eggplants and bell peppers over the stove or in the oven till they get soft. If desired roast the tomato too. Then, remove the skins. Cut them all in cubes. If you do not roast the tomato, also cut it into cubes. Place them into the sauce and add parsley. Sprinkle salt over and with a wooden spoon stir slowly making sure not to crush the vegetables.Take them over a serving plate and if desired serve with lettuce, arugula or other greens.
***This is a vegetarian dish***


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Have a lovely Tuesday!

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