2 medium eggplants
pepper flavor without much heat and are especially easy to peel.) (See Produce in
juice from 1/2 lemon (See Juice in the Glossary)
3 Tb. olive oil (See Oil in the Glossary)
2-3 green onions, sliced
4 cloves of garlic, pressed
small handful of flat-leaf parsley, chopped roughly (See Produce in the Glossary)
salt to taste (See Salt in the Glossary)
|For this recipe you need around 2 cups of cooked eggplant,|
or about this much raw eggplant. The index card on the right is 4" x 6".
|This is what the peppers and eggplants should look like|
when you take them off the grill or out from under the broiler.
Peel and chop the eggplants. Peel and chop the peppers. Stir in all remaining ingredients. (Do not delay adding the lemon juice, or the eggplant will turn a yucky brown.)