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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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roasted eggplant in a lemony vinaigrette. Easy! Ingredients:
740 g eggplant, cubed (about 2 med.) |
4 tbs. olive oil |
2 tbs. red wine vinegar |
2 cloves garlic, minced |
1/2 tsp. black pepper |
1/2 tsp. basil |
1/4 tsp. thyme |
1/4 tsp. oregano or marjoram |
1 tbs. lemon juice |
1/2 c. parsley, minced |
90 g. onion, minced (about 1 small) |
125 g red bell pepper, minced (about 1 small) |
1 lb tomatoes, diced |
Directions:
1. Roast eggplant in a preheated 375 degree oven till it pierces easily w/ a fork (about 15 min).
2. In the meantime throw everything into a big bowl and stir to combine.
3. Add the warm eggplant and stir. Let sit for at least 2 hours before serving. Serve hot, cold or at room temp.
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