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From: michelle (h57.155.39.162.ip.alltel.net)
Subject: Great Roasted Eggplant Salad
Date: September 12, 2006 at 10:34 am PST
2 large eggplants
3 peppers(1green 1 yellow 1 red)
Oven roast eggplant and peppers until well done. Seed and mince into a bowl and then add:
2 cloves garlic
1 hot pepper of choice
chopped parsley
chopped dill
juice from half a lemon
2T balsamic vinegar
Chill overnight.
This is a great when served at room temperature. Before serving. Take out a portion, add chopped grape tomatoes, cucumber and onion or avocado . You can also use is to start a sauce to put over any grain or pasta. It is even better when you roast the veggies over a fire.
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