Roasted Eggplant with Mediterranean Salsa

Roasted Eggplant with Mediterranean Salsa is easy to make and delicious and this recipe is low-carb, gluten-free, Paleo, and Vegan.

2 straight-sided eggplants, about 8-10 inches long
2 T + 2 T olive oil
salt and fresh ground pepper to taste
1 cup chopped Kalamata olives
12 oz. jar roasted red peppers, drained and chopped
1/4 cup finely diced red onion
2 T capers
2 T balsamic vinegar
1 tsp. Aleppo Pepper (or other spicy hot pepper flakes)

View the full recipe at Kalyn’s Kitchen →