South African - Roasted Eggplant Salad

Recipe by Baby Kato
READY IN: 55mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To roast the eggplants, preheat a charcoal or gas grill or a broiler.
  • Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
  • The eggplant is cooked when it is soft and looks somewhat deflated.
  • Place the eggplant on a plate to cool.
  • Trim and seed the red pepper, then cut into 1/4-inch dice.
  • Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
  • Peel and finely chop the onion.
  • Peel and finely chop the garlic.
  • Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
  • Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
  • Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
  • Stir in the olive oil and lemon juice and season with salt and pepper.
  • Serve immediately or the salt will draw out too much moister from the vegetables.
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