Roasted Eggplant Salad
Jump to recipe
Ingredients
- 1 medium eggplant, sliced
- 2 teaspoons Celtic Sea Salt
- 1 onion, sliced
- ¼ cup extra-virgin olive oil
- 2 peppers, sliced
- 3 cloves of garlic, minced
- 2 zucchinis, sliced in quarters
- 1 ½ cups cooked chick peas
- 1 bunch of fresh basil, cut into bite size pieces
- Black pepper
Instructions
- Slice eggplant into ½ inch rounds and then into quarters. Place sliced eggplant in a large mixing bowl. Marinate eggplant in lemon juice and salt for 2 hours. Preheat the oven to 400 degrees. Discard the excess liquid of the eggplant. Place the eggplant in a covered crock or baking dish with the sliced peppers, onions garlic, olive oil, 1 teaspoon salt, pepper, dill, rosemary, sugar. Mix them all together and bake for 60minutes until the eggplant is tender. Put the roasted vegetables in a bowl. Add the cooked beans, zucchini and basil, mix together.
LEAVE A COMMENT
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet