Baked eggplant salad

Baked Eggplant Salad (for a party plate)
Ingredients:
A big bawl of salt water
You can use any type of eggplants for this salad.
I used 6 Small eggplants for actually a party tray.
3 Tbsp. sweet red pepper flakes
Freshly grounded peppercorns
1 tsp. salt
1/3 C olive oil
5 small yellow onions
2 tomatoes
8 Carliston peppers. (This pepper originated from Turkey therefore it could be alternated to sweet green chili pepper in this case at least 10 of them)
1C finely chopped parsley.
For the dressing:
1/2 C olive oil
2 lemon juice
2 Tbsp. red pepper flakes (sweet or hot depends on taste)
1 tsp Himalayan salt
2 Tbsp.  Dried purple or green basil
Making:
Rinse the eggplants cut them as it shown on the photo (cubes)
Prepare a salty water and dank all eggplants in for at least 15 minutes in the salt water ( to take the bitter taste off the eggplants and keep their color light)  otherwise eggplants oxidizes once they are cut.
Carefully squeeze the eggplants and lay on the cookie sheet, sprinkle sweet red pepper flakes, grated peppercorn, salt and drizzle the olive oil on the eggplants.
Toss by hand, make sure each eggplant piece coated with oil.
Bake in 380 F about 25 minutes or eggplants bake in to nice fried color.
Take them out and rest them on the tray until they cool off.
Slice yellow onions as it shown on the photo
Sauté all of the onions with 2Tbsp. sugar, 2 Tbsp. olive oil and sprinkles some hot chili pepper flakes, until they get translucent and caramelized. Set aside.
Directly on to the flat but kind of deep salad dish, chop the tomatoes, green peppers, parsley
Add eggplants and mix by tossing
Add green peppers, mix by tossing
Fold in the dressing gently.
This salad can be enjoyed as a side dish or put in lavash bread or roti and eat alone.

8/28/2023

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