This is a delicious salad hot or cold.

It is a takeoff from my other eggplant salad.

Both are really good.

I served this at room temperature over lemon and oil arugula.

I actually ate it hot with a piece of cod and also put a fried egg on top of it.

One large thin eggplant, cut into nickel size cubes

One small head of cauliflower, cut into bite size pieces

4 cloves minced garlic

2 large sliced onions

4 tablespoons oil

One large red pepper cut into small cubes

1/2 cup fresh basil. 0nly use fresh

3 tablespoons dried mint

3 teaspoons dried oregano

One tablespoons honey

1/2 teaspoons red pepper flakes

3/4 teaspoon salt

The juice and zest of one lemon

Heat the oil and add the onion, garlic, eggplant and cauliflower.

Stir fry till soft.

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

Cook for five minutes

Add all the lemon juice and zest

Add 1/2 cup olives

Add 1/2 cup feta, mozzarella, goat ot blue cheese

Mix together

Serve hot with some protein

Serve cold over arugula or spring mix sprinkled with lemon and oil

I also served this as a salsa with pita chips

So good

Published by cmangoff

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