Roasted Eggplant Salad with a Meyer Lemon-Ginger Dressing - A Zest for Life

Ingredients

• 2 large eggplants, about 1 1/4 pound each
• 2 teaspoons sea salt
• 2 tablespoons extra virgin olive oil
• ½ cup red bell pepper, cleaned, 1/2 dice
• ½ cup fresh cucumbers, cleaned, 1/2" dice
• ¼ cup pitted mediterranean olives
• ½ cup flat leaf parsley, cleaned, dried and coarsely chopped
• ¼ cup fresh mint, cleaned, dried and coarsely chopped
• ¼ cup slivered almonds, toasted until golden
• 1 large shallot*, peeled (see below)
• 1 recipe Meyer Lemon-Ginger Dressing