grilled eggplant salad

Today we are going to make a quick and easy grilled eggplant salad with a little twist. Picture layers of eggplant filled in with a pepper and tomato mixture. This dish would be best served after cooking and letting the ingredients all settle and mix their flavors.

Ingredients
3 long, skinny (italian) eggplant
3 red peppers
3 tomatoes
3 garlic cloves

Clean and chop the peppers, tomatoes, garlic and process in meat grinder or food processor.
Add a tablespoon of vinegar, salt, ground black pepper and sugar. Mix well and let stand.















Cut the eggplant in round circles about ½ thick and put in bowl of water with half a teaspoon of salt and cover for 20 min - dry on paper towels.

Heat medium fry pan with corn oil an cook both of sliced eggplant on both sides until light/golden brown. After they have been fried pat dry to remove excess oil - layout in container and cover each layer with processed mixture and repeat - for about three layers.













As mentioned before, served best when left standing and marinating for about 30 minutes. This dish can be served as side dish or appetizer salad. Great vegetarian option that has a little spice and a lot of flavor.














Enjoy the new recipe, until next time... keep cooking.