Kebab House Kebab Salad
- 1 medium eggplant, leaves removed, sliced in half lengthwise or crosswise in a couple of pieces
- 1 Anaheim pepper (also called New Mexican or sweet green pepper)
- 1 medium tomato
- 1/4 onion, medium chop
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
- 1/2 Tbsp paprika
- Salt and black pepper, to taste
Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 minutes each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins).
Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs.
- Submitted by:
- Recipe Group Member