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Roasted Eggplant Salad

Number of servings: varies

Ingredients:

The eggplant:

3 large eggplants

2 roasted red peppers, diced

2 green bell peppers, cored, seeded and diced small

4 cloves of garlic, minced

2 Roma tomatoes, diced

½ cup parsley (use flat leaved Italian parsley), chopped

2 tbsp fresh basil, chopped

1 tbsp olive oil (use extra virgin olive oil for this recipe)

juice of 3 lemons

salt and black pepper, to taste

crushed red pepper, to taste (optional)

The yogurt sauce:

2 cups plain Greek yogurt

½ cup peeled, diced cucumber

1 tbsp fresh mint, chopped

2 tsp olive oil

juice of 1 lemon

a pinch of salt

Preparation:

Start by heating your oven to 450 F and lining a baking sheet with foil. Pierce the eggplants with a knife or fork in a few spots. Place the eggplants on the foil lined baking sheet and bake for 35 – 40 minutes or until they collapse. Remove the roasted eggplants from the oven and allow them to cool until they’re safe to handle.

Cut the eggplants in half lengthwise. Scoop out the flesh (a grapefruit spoon may be helpful for this task) and transfer into a bowl. Discard the skins. Add the juice of 2 lemons to the bowl and allow the eggplant to marinate in the juice for 10 minutes.

Transfer the eggplant into a fine strainer and using the back of a large spoon, press the eggplant against the mesh to force out as much moisture as possible. Remove the eggplant from the strainer and chop coarsely. Transfer the eggplant back to the bowl and add the diced peppers, tomatoes, minced garlic, chopped parsley, basil, extra virgin olive oil and the juice of another lemon. Set the mixture aside.

Now you can make your yogurt sauce; this part is a lot easier than preparing the eggplant. Simply place all of the ingredients in a bowl and mix well to combine. Serve the eggplant salad along with the yogurt sauce and whole wheat pita bread or pita chips.