Recipe: Eggplant and Roasted Pepper Salad

Eggplant and Roasted Pepper Salad Recipe

By: Michelle B. Sultan

Ingredients:

• 1 large eggplant washed
• 1 large red chili pepper washed
• 1 tomato , seeded and chopped
• 1 small onion , chopped
• 2 tablespoons fresh parsley
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of white vinegar
• ½ cup feta cheese
• Salt to taste

Preparation

1. With a fork, poke holes in the sides of the eggplant and chile pepper.
2. Put on the grill over medium high heat.
3. Cook the vegetables, turning them over, until the skin is charred and the inside is soft, about 15 minutes.
4. Put in another place and let them cool enough to be able to grab them.
5. Remove the skin and cut them into squares.
6. In a bowl, add tomato, onion, parsley, oil, vinegar, and cheese. Stir well.
7. Refrigerate for an hour and add salt when serving.