Here’s a newspaper clipping for a salad I think I would have to pass on. I have tried to like eggplant, but the best way to eat it seems to be (to me) smothered in red sauce and parmesan cheese. The recipe reminds me a little bit of a salad I used to make with red & green peppers, cucumbers, and red onions.
Eggplant Pepper Salad
2 medium eggplants
3 cloves garlic, pressed
3 green onions, finely chopped
1 green pepper, seeded and diced
1 sweet red pepper, seeded and diced
1/2 cup chopped Italian parsley
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Broil eggplants, turning several times, until outer skin is charred and inside is very tender. Allow to cool slightly. Remove charred skin and let dark brown juice drain onto paper towels.
Mash pulp. Add garlic, green onions, green and red peppers, parsley, lemon juice, vinegar and olive oil. Mix well. Season to taste with salt and pepper. Makes 8 servings.