ROASTED EGGPLANT SALAD WITH FETA, ONIONS, PEPPERS AND GARLIC

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ODE TO DIANE


The Monday blues dissipated after making Roasted Eggplant,Salad, Potato and Zucchini in a Skillet, and lovely little Pork Skewers with Cayenne and Raw Onions. WOW!
Thank you Diane, your beautiful food was a massage for my soul, and brought joy to my loved ones.  BYE BYE BLUES



Thought I burnt it but the creamy, white flesh was perfect.

RECIPES
Roasted Eggplant Salad with Feta, Onions, Peppers, and Garlic
(8 servings)

3 large eggplant
juice of 1 large lemon
1/2 cup extra virgin olive oil
1 large red onion, chopped
2 green peppers, chopped
3 cloves garlic
7 ounces feta, crumbled
1/2 teaspoon cayenne
salt and pepper to taste

Poke the eggplant all over surface and roast in a 450 oven for 45 minutes to 1 hour, or until charred and wrinkled, (as above).

Slit the eggplant open and scrape out the flesh on to a cutting board.

Place in a bowl and squeeze lemon and add the olive oil and mix well. place in the serving dish.

Add chopped vegetables and feta, and season with the salt, pepper and cayenne.

Serve at warm or at room temperature













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