Roasted Eggplant Salad with Tomatoes and Peppers | PrimalGourmet

Ingredients

• 2 large or 3 medium globe eggplants
• Extra-virgin olive oil (around 6 tablespoons total)
• 2 small Persian or field cucumbers (finely chopped)
• 2 green onions (thinly sliced)
• 1 medium red bell or shepherd pepper (finely chopped)
• 1 small cubanelle or green bell pepper (finely chopped)
• 1 large tomato (diced)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly-cracked black pepper (to taste)
• Sliced bread or flat bread of choice (for serving)