Roasted Eggplant Salad

Roasted Eggplant Salad

• 2 small eggplants
• 2 cloves garlic, crushed
• 2 TBSPs red wine
• juice of one lemon
• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 tsp salt (more to taste)
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp thyme

• 2 scallions
• 1 green pepper
• 1 red pepper
• 2 medium tomatos
• 1 cucumber

1. Set your oven to broil.
2. Peel the eggplant and slice it into one inch thick pieces.  Lightly salt it and let it stand 10 minutes.
3. Spray a baking pan with olive oil, and broil the eggplant until both sides are browned.  I did five minutes on each side.  Grandma notes, “Don’t overcook.”
4. While the eggplant is cooking, mix together the garlic, red wine, lemon juice, red wine vinegar, salt, black pepper, basil, oregano, and thyme.
5. While the eggplant is still warm, chop it into cubes and put in sealable container, and cover with marinade.  Pop it in the fridge for two hours.
6. Just before serving, cut the other vegetables into small bite sized pieces and toss with the eggplant (though you can also do this step ahead of serving, for example the night before).