Turkish Eggplant Salad

Ingredients:

1 large eggplant, cut into slices
1 tablespoon oil
1/2 teaspoon paprika
1 red bell pepper, chopped
1/2 red onion chopped
1/4 cup parsley, chopped
2 tablespoons olive oil
juice of 1/2 large lemon
1/2 teaspoon isot pepper
1 teaspoon sumac
salt, to taste

Salt the eggplant and squeeze the liquid. Brush with oil, salt, and paprika and roast in the oven at 425 until golden. Remove from heat and set aside to cool, then cut into quarters.

Combine bell pepper, onion, and parsley with the eggplant in a bowl. Toss with the remaining dressing ingredients.