Submitted by: Lisa Silverman
Prep Time: 40 Minutes
Cook Time: 30 Minutes
I had a great spicy eggplant salad with lots of vegetables at a restaurant. Found a close copy of the salad online and tweaked it to make it BD friendly. This salad is a delicious way to get your vegetables in!
Preheat oven to 350°F.
Cut eggplants lengthwise. Place on a baking sheet with flesh side down. Cook for 30 minutes or until skin is blistered all over.
Chop all other ingredients and combine.
When eggplant is done remove from oven. Use grapefruit spoon (or knife) to scoop out inside of the eggplant into a bowl. This is easier to get out of the skin when the eggplant halves are still warm. Chop the flesh of the eggplant or pulse in a food processor.
Add eggplant to mixed chopped vegetables. Cover with lemon juice and olive oil.
This mixture can be added to lettuce or eaten as-is. You could also add beans or chicken or shrimp for protein if you want.