Saturday, November 9, 2013

Grilled Eggplant Salad

5 large tomatoes
12 Italian eggplants (you can substitute any eggplant)
6 Capia Italian sweet peppers (you can substitute any green pepper)
3 cloves of garlic
1 lemon/lime
Italian Parsley

¼ Cup of Olive Oil

Grill the vegetables on the grill on high heat.

Peal the skin of the vegetables. Do this with caution, as they are very hot.

Chop the eggplants, cutting out the stems, into small pieces with a chef’s knife.

Do the same to the tomatoes and peppers.

Chop the
three cloves of garlic and add them to the mix.

Chop the Italian parsley into small pieces.

Sprinkle the juice of a lemon or lime and the ¼ cup of olive oil over it.

Mix it, and add the chopped parsley.

Voila! This dish can be used as a side dish, or as a dip.