Roasted Eggplant Salad - cooking recipe

Ingredients

2 large eggplants
2 tsp. oil
1 large tomato, diced
1/2 c. red pepper, diced
1/2 c. parsley
1/4 c. green onions, chopped
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Rub
eggplants with oil.
Place on pan and bake at 400\u00b0 for 45 to 55 minutes.
Slit skin and scrape out flesh; cut in chunks and
put
in serving bowl.
Mix with other ingredients and
stir. Serve at room temperature or chilled.
Contains 40 calories per 1/2 cup.