Eggplant Salad

Directions

1. Priece eggplant with fork several times and place on foil.
2. Bake at 350 degrees F. for 25 minutes or until the skin is charred and the eggplant is tender.
3. Remove from the oven and cool.
4. Use a sharp knife and remove the skin.
5. Place the eggplant in a food processor.
6. Add cilantro, ginger, soy sauce, garlic, oil and vinegar.
7. Process until coasrsely chopped.
8. Slice the cucumber into 1/4 inch rounds.
9. spoon the eggplant mixture on top of the rounds.
10. Garnish each with the red peppers.