eggplant salad times herald 4 to 6 people make half for us

Name: eggplant salad times herald 4 to 6 people make half for us
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium eggplants peel on, cut into large dice; 6 tbsp olive oil, plus more for brushing on eggplant; 1 tsp sea salt or to taste; 8 plum tomatoes or 3 beegsteak tomatoes cut into large dice about 5 cups; 1 medium green pepper diced; 1 medium red pepper diced; 1 cup fresh parsley chopped; 3/4 cup kalmata olives pitted chopped; 7 clove garlic minced; 3 shallots, or 1 med red onion, or 6 green onions , white parts only; 1/2 cup usually about 3 lemons juiced or add to taste; 1/2 tsp crushed red pepper

carolehsmith @cook_3163967

eggplant salad times herald 4 to 6 people make half for us

carolehsmith @cook_3163967

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Ingredients

6 servings

3 mediumeggplants peel on, cut into large dice
6 tbspolive oil, plus more for brushing on eggplant
1 tspsea salt or to taste
8plum tomatoes or 3 beegsteak tomatoes cut into large dice about 5 cups
1 mediumgreen pepper diced
1 mediumred pepper diced
1 cupfresh parsley chopped
3/4 cupkalmata olives pitted chopped
7 clovegarlic minced
3shallots, or 1 med red onion, or 6 green onions , white parts only
1/2 cupusually about 3 lemons juiced or add to taste
1/2 tspcrushed red pepper

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Steps

1

heat oven to 500
2

divide eggplant pieces between 2 rimmed baking sheets . brush all over with oil
3

sprinkle with salt
4

bake until eggplant is lightly browned and softened about 20 to 30 minutes
5

set aside to cool
6

In larhe bowl combine the following. .......
7

tomatoes, green and red peppers, parsley, olives, shallots, garlic, lemon juice, 6 tablespoons oil, and crushed red pepper
8

use wooden spoon to mix well....adjust lemon juice and salt
9

gently fold in cooked eggplant, taking care not to crush it
10

transfer to platter and serve