Armenian Eggplant Salad Recipe

Ingredients for Armenian Eggplant Salad

• Green Chili Peppers
• Red Bell Peppers
• Eggplants
• 1 pint cherry or grape tomatoes
• Purple Onion
• Garlic Cloves
• 1/2 cup chopped fresh parsley
• Paprika
• Lemon Juice
• Red Wine Vinegar
• Olive Oil
• Cayenne Pepper
• Salt And Black Pepper

How to Make Armenian Eggplant Salad

1. Preheat your broiler. Halve 2 large red bell peppers and 1 large eggplant lengthwise.
2. Place the peppers and eggplant cut-side down on a baking sheet. Broil for 10-15 minutes, turning halfway through, until the skins are blackened and charred.
3. Transfer the roasted vegetables to a large paper bag. Seal the bag and let it sit for 10 minutes to steam. This will make peeling much easier.
4. Once cool enough to handle, peel, seed, and dice the peppers. Add to a large bowl.
5. Peel and dice the eggplant. Add to the bowl with the peppers.
6. Add 1 pint cherry or grape tomatoes (halved if large), 1/2 cup finely chopped red onion, 2 cloves minced garlic, 1/2 cup chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Gently toss all ingredients together. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld.
8. Serve chilled and enjoy! This salad tastes even better the next day.