Eggplant Salad

2 Nov

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Two clean slim washed eggplants cut into bite size cubes

One sliced onion

3 cloves chopped garlic

3 tablespoons oil

One lemon at least  1/3 of a cup of juice

One chopped fresh red pepper

1/2 cup fresh basil

1/2 cup fresh mint

3 teaspoons fresh oregano

One tablespoon honey

1/2 teaspoon red pepper flakes

1/2 to 1 teaspoon salt

Heat the oil and cook the onion, garlic and eggplant till it is almost soft about ten minutes. Stir fry often.

Add the red pepper, herbs, honey, salt and pepper.

Cook until the herbs are fragrant about another five minutes

Add the lemon juice

Let it come to room temperature.

Add 1/2 cup  olives and 1/2 cup French feta cheese.

Toss together.

Serve over arugula dressed with lemon and olive oil.

Drizzle with just a touch of good olive oil and another squeeze of lemon.

Serve as a salad, side dish or a sandwich in pita bread.

 

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