Roasted Eggplant And Fresh Vegetable Salad Recipe

Prepare and Roast Eggplant

1. Preheat your oven to 400°F (200°C). 2. Wash and slice one large eggplant into rounds or cubes. 3. Place the eggplant slices on a baking sheet lined with parchment paper. 4. Drizzle with olive oil and sprinkle with salt and pepper. 5. Roast for 25-30 minutes, flipping halfway through, until the eggplant is tender and golden brown.

Prepare Fresh Vegetables

1. While the eggplant is roasting, wash and chop the following vegetables: - 1 cucumber - 2 tomatoes - 1 red bell pepper - 1 red onion 2. Place all the chopped vegetables in a large salad bowl.

Make the Dressing

1. In a small bowl, whisk together the following ingredients: - 2 tablespoons olive oil - Juice of 1 lemon - 1 garlic clove, minced - Salt and pepper to taste - A pinch of red pepper flakes (optional)

Assemble the Salad

1. Once the roasted eggplant is done, let it cool slightly before adding it to the bowl of fresh vegetables. 2. Pour the dressing over the salad and toss gently to combine. 3. Taste and adjust the seasoning if necessary. 4. Garnish with fresh herbs like parsley or cilantro before serving.