Roasted Eggplant Salad



Roasted eggplant salad is pretty much just that.

Cube some eggplants (I love eggplant skin, so I leave it on), onions, and red pepper (and maybe some zucchini or mushrooms) and place them in a pan that is lined with aluminum foil and well-oiled with olive oil. Season with salt and freshly cracked pepper, and roast until cooked at about 400 degrees.

Once the veggies are cooked, pull them out of the oven and let them cool to room temperature. In the meantime, chop some parsley and make the dressing. The dressing is really basic: olive oil, lots of garlic, salt, and your acid of choice. This time I used pomegranate molasses, but lemon juice or balsamic vinegar also work well. Combine the dressing and parsley with the cooled vegetables, and your salad is ready!