Eggplant Salad

     Eggplant salad is a classic Mediterranean dish that contains no major allergens (or corn, yeast, or sesame): this is one recipe I haven't had to tamper with. Any wax containing corn, soy, or dairy products on the outside of the eggplants or peppers is peeled off.

     2 medium eggplants 

     2 Anaheim peppers (You can easily substitute other peppers, but Anaheims 

          have plenty of pepper flavor without much heat and are especially easy 

          to peel.) (See Produce in the Glossary)

     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". 

     You can cook the eggplants and peppers on a grill or about 6 inches under a broiler, turning as needed to cook them thoroughly on all sides. The eggplants should be well charred on the outside (this gives a distinctive smoky flavor) and very soft on the inside. The peppers should be softened up, and their peels should be brown and bubbling up. The eggplants will need more time than the peppers. Cover the eggplants and peppers with a lid and let them sit for a few minutes. Besides letting the vegetables cool off a bit, this allows steam from inside them to loosen the peels.

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.)