Roasted Eggplant Salad
1 large eggplant
1 garlic clove, mashed with salt
1 medium tomato, seeds discarded and diced
1 small cubanelle pepper, seeds discarded and chopped
2-3 tbsp extra virgin olive oil
1-2 tbsp yogurt (optional)
1 tbsp lemon juice or 1 tbsp vinegar
2 tbsp feta cheese, crumbled
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place eggplant an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds. After draining, cut into small pieces with a knife.
Toss all the salad ingredients. Place on a serving platter. Drizzle a little bit extra virgin olive oil all over, serve with the toasted bread or pide slices.