Lebanese Roasted Eggplant Salad

Roasted tangy eggplant salads, like this one, have been popular in Middle Eastern countries for centuries. I think they taste fabulous, are easy to make AND are really healthy too.

This  recipe is actually my cousin Elaine's recipe who is an experienced and authentic Middle Eastern cook. She invited us for brunch and served a number of memorable dishes. Although everything was very good, her tangy roasted eggplant was my favorite .

Mixed with lemon, garlic, and other herbs and spices, the eggplant salad was superb.

Extra note: Not only is this recipe naturally gluten free and vegan, all the ingredients are permissible for Passover. What a great appetizer or side this would make for the holiday!

Ingredients:
1 large plump purple eggplant, or 2 medium eggplants cut in half lengthwise
Juice of 1 lemon
1/2 cup of  red, green and or yellow peppers, chopped very fine
1 clove of garlic, chopped very fine
1/4 cup of tomato, chopped very fine
1/4 cup of red onion, chopped very fine
salt to taste
1/4 cup of olive oil

Directions:
Preheat oven to 400 degrees.
Cover a cookie sheet with foil
Brush the flesh of the eggplant with olive oil
Place the two eggplant halves on the cookie sheet flesh side down.
Pierce the eggplant halves a few times with a fork and bake on 400 for about 25 minutes . Remove from oven, allow to cool. When able to handle, scoop out the flesh
Add lemon juice, salt, and oil . Using an immersion blender , mix slightly.
Add the chopped garlic, tomatoes, and peppers.

Serve with gluten free chips and other appetizers

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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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