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Aijer - Eggplant and Red Pepper Salad
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Serves: 2-3.
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- eggplant
- red pepper
- 2 cloves of garlic
- 3 Tablespoons of lemon juice
Directions
Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice (I always peel the eggplant too). Cool pepper, seed and dice.
Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or pressed in garlic press. Add 3 Tablespoons of lemon juice. Mix and chill.
Serving suggestion--serve in vegan pita bread.
Note: vary the amount of garlic to taste.