Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: roast the eggplant over a gas grill for 25 minutes at 450 degrees. place in a colander and allow it to cool. puree the scallions, parsley, garlic and oregano in a food processor. in a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture. next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they’re called “the poor man’s caviar.”. roughly cut up the eggplant, and combine it with the remaining ingredients. lastly, add salt, pepper, lemon to taste. serve the eggplant salad (hot or cold) on grilled bread.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!