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, choppe...