BELL PEPPER EGGPLANT SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 eggplants
2 bell peppers, cut into squares
1 onion, chopped
1 pint cherry tomatoes, halved
1 1/2 cups chopped parsley
6 tbs apple cider vinegar
4 1/2 tbs oil
1 tbs cumin
Salt and Pepper
Heat broiler. Place eggplants on a baking sheet, broil until flesh is soft and skin is charred. Cool, cut in half lengthwise. Scoop flesh into a colander set over a bowl, discard skins. Drain 1 hour in refrigerator. *Chop eggplant, transfer to a bowl. Toss with peppers, onion, tomatoes, parsley vinegar, oil and cumin. Season with salt and pepper. SERVE & ENJOY...
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