Roasted Eggplant Salad with a Meyer Lemon-Ginger Dressing
Roasted Eggplant Salad with Meyer Lemon-Ginger Dressing: Caramelized eggplant, peppers, cucumbers, olives, and mint in a zesty dressing—healthy and delicious!
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Cooking tools:
- Colander
- Kitchen towel
- Paper towel
- Kettle
- Peeler
- Chef's knife
- Cutting board
- Baking pan
- Oven
- Stove
- Skillet
- Spatula
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving bowl
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
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