BAKED EGGPLANT SALAD
|
Ingredients:
2 eggplants, sliced lengthwise into 1/4 inch slices 2 carrots, julienned 1 red bell pepper, julienned 1 tbsp. olive oil Sea salt, to taste Cilantro leaves Chives, chopped For Lemon Dressing: 2 – 3 tbsp. olive oil ½ fresh lemon, juiced 1 clove garlic, minced ½ tsp. black pepper Sugar, to taste (optional) Sea salt, to taste |
|
|
Pre-heat oven to 450°F. In a baking dish, arrange your eggplant slices. Salt and drizzle with olive oil. Bake for 5 minutes, then turn them over and bake for another 5-10 minutes. Let eggplant cool and slice crosswise into 1/8 inch slices.
Meanwhile, in a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, pepper and salt.
Toss baked eggplants, julienned carrots and julienned bell pepper with the lemon dressing.
Finish with a torn cilantro leaves and chopped chives .
You can refrigerate this salad for 2 days.
Sincerely Yours,
Nellie
Meanwhile, in a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, pepper and salt.
Toss baked eggplants, julienned carrots and julienned bell pepper with the lemon dressing.
Finish with a torn cilantro leaves and chopped chives .
You can refrigerate this salad for 2 days.
Sincerely Yours,
Nellie
|
|
You might also like:
Baked Eggplant
|
Roasted Eggplant and Tomato with Basil
|
Eggplant, Mozzarella and Tomato Stacks
|
