EGGPLANT SALAD
INGREDIENTS & EQUIPMENT
1 small globe eggplant
3-4 cucumbers, chopped
1-2 cups tomatoes, chopped
1 cup red bell pepper, chopped
½ cup green bell pepper, chopped
¼ cup red onion, chopped
¼ cup jalapeno, chopped
2 tbsp lemon juice
salt to taste
1-2 tbsp olive oil
measuring cups and spoons
sharp knife
mixing bowls
colander
paper towel
spoon
tongs
METHOD
COOK the eggplant on all sides over a high open flame until the skin is charred and the flesh is cooked but still firm (use tongs or place eggplant on a metal skewer)
COOL to the touch
CUT the top and bottom off and then slit the middle without cutting the bottom of the eggplant (see next step)
OPEN the eggplant (like a book)
PEEL the inside of the eggplant with a spoon (leaving the skin in tact)
REMOVE the scooped up flesh, press out the juices in a colander, and then lay on a chopping board
CHOP up the flesh and place in a bowl
ADD tomatoes, cucumbers, red bell pepper, green bell pepper, red onion, jalapeno, lemon juice, salt and combine
ADD olive oil and stir together
