Smoky Eggplant Salad

Step 1

Preheat oven to 400

Step 2

Cut eggplants in half lengthwise, carefully score exposed center with a crosshatch pattern using a small knife. Don't cut too deep into the eggplant.

Step 3

In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika, salt and garlic powder and mix to make a paste. Spread onto the scored side of eggplants and rub to cover.

Step 4

Place seasoned eggplants scored side down on a sheet pan plus the bell pepper whole and roast for 30 minutes.

Step 5

Chop and gather other ingredients while eggplant and pepper are cooling.

Step 6

In a large bowl place garlic, raisins, walnuts, parsley, mint, lemon juice, the remaining 1 tbsp oil, ½ tsp smoked paprika and mix.

Step 7

Remove roasted eggplant flesh from skin by scooping and scraping it out with a spoon. Then chop it into small bite size pieces. They will be very soft. Then remove stem and seeds from the roasted red pepper and chop small.

Step 8

Add eggplant and peppers to the large bowl and mix well. Taste for salt and adjust to your preference.

Step 9

Cover and refrigerate. Best enjoyed within 3-4 days for best quality.