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BAKED EGGPLANT SALAD

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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

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog