ROASTED EGGPLANT SALSA

1 large eggplant

1 red bell pepper

1 onion, minced

2 garlic cloves, minced

2 Tbs. flat leaf parsley, chopped

1 Tbs. olive oil

1 Tbs. red wine vinegar

1 Tbs. fresh lemon juice

1 tsp. salt

Pita chips (or tortilla chips for gluten-free)

Preheat oven to 400 degrees. Prick the eggplant and red bell pepper all over with a fork. Place on a foil lined cookie sheet and back for 40-45 minutes until charred and very soft when pierced with a fork. Remove from the oven and place them together in a large bowl and cover with foil. Let sit for 30 minutes.

Peel the skins off the eggplant and pepper (they should come off easily). Finely chop both and place in a large bowl. Add the remaining ingredients (except pita chips) and mix to combine. Drain any excess liquid.

Serve with pita chips.

Appetizers

Gluten-free

Vegetarian