Aijer – Eggplant and Red Pepper Salad

Ingredients (use vegan versions):

• eggplant
• red pepper
• 2 cloves of garlic
• 3 Tablespoons of lemon juice

Directions:

Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice (I always peel the eggplant too). Cool pepper, seed and dice.

Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or pressed in garlic press. Add 3 Tablespoons of lemon juice. Mix and chill.

Serving suggestion--serve in vegan pita bread.

Note: vary the amount of garlic to taste.