Roasted Eggplant Salad

 

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• Cooking and Prep: 1.5 h
• Serves: 4
• Contains:

Serve this flavorful roasted eggplant dip with Pita Chips for a nutrient-rich afternoon snack.

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Ingredients (7)

Main ingredients

• 1 eggplant

• 2 carrots, shredded

• 1 onion, minced

• 2 tablespoons oil

• 5 hard-boiled eggs, chopped

• 1 teaspoon salt

• dash of pepper  (optional)

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Start Cooking

Prepare the Salad

1. Prick eggplant with fork a few times. Wrap in aluminum foil and bake at 400 degrees Fahrenheit for one hour

2. Meanwhile, sauté onion and carrots in oil.

3. When eggplant is cool enough to touch, remove pulp. Combine all ingredients. Mix well.  

Credit

Photography and Styling by Tamara Friedman