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Aijer - Eggplant and Red Pepper Salad
Aijer - Eggplant and Red Pepper Salad
Ingredients
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Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til 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.
Serving suggestion--serve in vegan pita bread.
Note: vary the amount of garlic to taste.
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