Eggplant salad

About 2 cups of cubed eggplant, peeled or not to your taste

½ c. red sweet pepper, chopped

1 c. chopped tomatoes

½ c. chopped red onion (or 1-2 scallions, chopped)

¼ c. feta cheese

Dressing:

¼ c. olive oil

¼. red wine vinegar or 2 T. balsamic vinegar

½ t. salt

¼ t. pepper

1 small clove garlic, minced or pressed

Drizzle the eggplant with about 2 T. olive oil and roast at 375 on a cookie sheet for about 15 minutes until tender when pierced. Place in large bowl. Whisk dressing ingredients and toss with eggplant while still warm. 



Grilled baby eggplants

Grilled baby eggplants