Armenian Eggplant Salad

Ingredients

• 4 green chili peppers (Anaheim)
• 2 red bell peppers
• 2 medium eggplants
• 3-4 ripe tomatoes
• 1 purple onion, chopped finely
• 2 garlic cloves, pressed
• 1 bunch parsley, chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper, to taste

Directions

1. 1

   Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly.

2. 2

   When the skins are charred, remove from broiler and allow to cool.

3. 3

   Placing them in a paper bag allows them to steam so the skins may be easily removed.

4. 4

   Peel, seed and dice the peppers and place in a salad bowl.

5. 5

   Peel and dice the eggplant and add to bowl.

6. 6

   Add the tomatoes, onion, garlic, parsley, and seasonings.

7. 7

   Toss all ingredients well, cover the bowl and place in the refrigerator to chill.

8. 8

   This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.