This beautiful roasted bell pepper and eggplant salad is different. The combination of the ingredients is awesome. The roasted eggplants and pepper are a delicious combination, so this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

INGREDIENTS:

2 Eggplants
2 Red bell pepper
½ One onion
Cherry tomatoes (300 grams)
Cilantro (¼ bunch)
2 tsp Salt
4 tbsp Greek yogurt
2 tsp lemon juice
Olive oil

INSTRUCTIONS:

1. Preheat oven to 400 ºF.
2. Cut the eggplant into 1 inch cubes. Place the eggplant pieces in a colander and sprinkle with salt, tossing the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated. Allow the eggplant to stand for 20 minutes.
3. Slice the bell peppers into thin strips and place in a medium bowl. Add olive oil and salt and use your hands to mix, being sure each piece of the veggies are thoroughly coated. Spread evenly in a single layer on prepared baking sheet. Roast the peppers in preheated oven 20 minutes. Remove from the oven and place aside.
4. Rinse the eggplant thoroughly and pat dry. Spread out the eggplant cubes on a baking sheet. Drizzle evenly with olive oil. Place the baking sheet on the middle rack of the oven. Let the eggplant roast for 20 minutes. Remove from the oven and place aside.
5. Peel, wash and small dice the onion.
6.  Wash, dry and cut the cherry tomatoes in half.
7. To make the dressing whisk 4 tbsp Greek yogurt, 2 tsp lemon juice, 2 tsp olive oil and 1 tbs finely chopped cilantro.
8. Combine all ingredients in a large bowl.
9. Served cool!