Oh, is it swampy today! At eight in the morning, the sun is peeking out after a rain, the temperature is 75 - and the humidity is 99%. It's been this way off and on for the past week, which explains why I've been making a lot of cold salads - including this wonderful roasted eggplant salad.
When I first tasted this salad, I loved it - but couldn't identify what was in it. I discovered it was an Armenian recipe that included lots of fresh lemon juice - and roasted eggplant. A simple, clean, and fresh tasting salad that's perfect for lunch or supper on a sweltering day.
a large , firm eggplant
the juice of 2 lemons
1/2 cup chopped onion
1/2 cup sliced green onions (scallions)
1 cup diced red pepper
1/2 cup finely chopped parsley
1 cup halved grape tomatoes or diced tomato
1 cup peeled, diced cucumber
3 T. ( or more to taste) olive oil
salt and pepper
Preheat oven to 400F.
Cut the eggplant in half lengthwise and prick it all over with a fork.
Place the eggplant, cut side down, on a baking sheet and roast for 30 minutes, or until tender.
Remove from oven and let eggplant cool.
Using a large spoon, scrape the eggplant meat from the skin and place in a large bowl.
Cut eggplant meat using a fork and knife, so there are no large clumps.
Add the rest of the ingredients and toss very well.
Adjust seasonings as you wish.
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