ROASTED EGGPLANT SALSA
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