• 1 medium eggplant
  • 2-3 cucumbers chopped
  • 2 tomatoes chopped
  • 1 green bell pepper, diced
  • 1 large onion
  • 2-3 cloves of garlic, minced
  • 3 T. olive or vegetable oil
  • Juice of 1 lemon
  • Salt and Pepper to taste


Prick egg plant in 2 to 3 locations.  Place on cookie sheet and roast at 375 degrees for 30 to 35 minutes.  Cool, peel, chop.  Seed cucumbers if necessary and chop, add chopped tomatoes, peppers onion and garlic.  Toss all ingredients.  Blend olive oil and lemon juice, salt and pepper.  Pour over chopped vegetables and refrigerate overnight.  Serve on lettuce leaves. 

From the Practical Produce Cookbook

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