Roasted Eggplant Salad
This roasted eggplant salad uses perfectly roasted eggplants and zucchini, extra virgin olive oil, garlic, and lots of fresh herbs! It's the perfect addition to a summer BBQ, potluck, or dinner...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at exauoliveoil.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Salt shaker
- Pepper mill
Ingredients
- 2 eggplants, chopped into ½ inch pieces
- 2 zucchini (or 1 eggplant and 4 zucchini), chopped into ½ inch pieces
- 1 tsp dried mint or a small handful of fresh finely chopped mint
- 1 small handful of fresh finely chopped parsley or cilantro
- 1 large pinch of oregano
- 2 finely sliced cloves of garlic
- 1 finely chopped spicy pepper
- 4 tbsp high-quality extra virgin olive oil, plus some
- 1 tbsp apple cider vinegar or the juice of 1/2 freshly squeezed lemon
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