Green Salad with Roasted Eggplant

Salad. Do you love it or hate it? Do you view it as strictly a food for rabbits on a diet? Or do you get excited by a big bowl of colorful, crunchy produce?

There's no "right" recipe for a salad. That's what I love about it! But this one is my current favorite. For me, it can serve as a meal all on its own, but feel free to use it as a side with other dishes. 

Grocery list items: 

eggplant 

salad greens (any kind, but I like a baby spinach/kale or other dark green leafy mixture)

kirby cucumber

avocado

radishes (red globe) 

cherry tomatoes (the more colorful the better)

baby carrots

Green Salad with Roasted Eggplant

1 eggplant 

2 tbsp olive oil

salt 

3-4 cups salad greens

1 kirby cucumber (so you can leave the skin on)

4 red globe radishes 

10-15 baby carrots

8-10 cherry tomatoes 

1/2 avocado 

Start by roasting your eggplant. Preheat your oven to 400 degrees Fahrenheit. Slice the eggplant into 1/4 inch thick slices. Rub slices with olive oil and lay them out on a baking sheet. I prefer to use parchment paper to prevent them from sticking but it's not a necessity. Sprinkle the slices of eggplant with salt. I honestly don't measure, I just use a little pinch for each one, or a turn or so with a sea salt grinder. Flip them over and sprinkle the other side too, for good measure. 

Roast the eggplant in the oven for 25-30 minutes. Then flip and continue cooking for another 20 minutes or so. As long as they are nice and brown and soft. I like to go do something else while they are baking, like watch a tv show or something. I have yet to see eggplant really get overcooked, so don't be shy if you want to leave it in longer. 

Remove eggplant from the oven and set aside to cool a little. Wash and then chop up all your vegetables into bite-sized pieces. I like my radishes in thin slices, and cherry tomatoes in half. Everything else in a rough 1/2 to 1/4 inch size. Cut eggplant slices into bite sized pieces and add to your salad. Serve with any dressing you like, but I think this is great with a squeeze of lemon or lime juice and nothing else!

Sometimes I'll add a little shaved parmesan or other cheese to top off this salad, or any other veggies I have around. A sweet bell pepper or spicy jalapeño would probably be welcome. What do you like in your salads?

Green Salad with Roasted Eggplant

1 eggplant 

2 tbsp olive oil

salt 

3-4 cups salad greens

1 kirby cucumber (so you can leave the skin on)

4 red globe radishes 

10-15 baby carrots

8-10 cherry tomatoes 

1/2 avocado

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Slice eggplant into 1/4 inch thick slices. Rub with olive oil and sprinkle both sides with salt. 

3.  Roast for 25-30 minutes, then flip. Continue cooking for additional 20 minutes or until soft and brown.

4.  Chop other vegetables into bite sized pieces and mix in large bowl. 

5. Chop roasted eggplant into pieces and add to salad.
6. Serve with desired dressing, or fresh lemon or lime juice.