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Eggplant, Lemon and Pepper Salad

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“The mint and lemon really give this a fresh, lively flavor. This will keep in the fridge for a few hours but bring to room temperature before serving.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 425°F.
  2. Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender.
  3. Tip into a bowl. This can be done a day ahead.
  4. Add the tomatoes, lemon juice and zest and some seasoning. Stir in the mint and the olives.
  5. Serve at room temperature.

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