Eggplant Salad with Chia Seed Flatbread
Veg Life Staff
Green Bell Pepper
Red Bell Pepper
cut into 1" pieces
Salt and Pepper
Dash of Ground Red Pepper Flakes
cut into quarters
can Tomato Paste
can Diced Tomatos
Click here for the Chia Flax Flatbread Recipe
Preheat oven to 400 degrees.
Line a baking sheet with foil and place the cut onions, garlic, green and red bell peppers skin side up.
Cook until slightly blackened.
Cut the eggplant into 1" diced cubes.
In a saute pan on medium-high heat, place 1 Tbl Oil and add the cubed eggplant. Cook until softened, about 20 minutes.
Meanwhile, place the tomatos and tomato paste in a food processor. Blend until smooth. Add the diced tomatos. Set aside.
Cut the peppers into a large dice and the onions into slices. Mince the garlic. Add to the eggplant.
Combine the eggplant mixture with the tomato mixture and heat through.
Serve hot with our
Chia Flax Flatbread
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