Eggplant Salad Bowl
Preheat the oven 350F(176C) cut the eggplant into bite-size pieces, slice up the cucumber, radish, and onion into thin pieces.
- Cook25 min
- Total25 min
- Serves2
- LevelEasy
Ingredients
- 1 For the Eggplants:
- 1 tsp. eggplant
- 5 tbsp. garlic powder
- to taste olive oil
- 2 cups salt and pepper
- ½ cup For the Salad:
- 2 lettuce
- ½ cilantro leaves
- 4 cucumbers
- 2 red onion
- 1 tbsp. radish
- 1 tbsp. boiled eggs
- 1 tsp. For the dressing:
- 1 white wine vinegar
- 2 tbsp. extra virgin olive oil
- 9 oz(255g) lemon juice
- tap stevia
- wholegrain mustard
- Pinch ground black pepper
- For meat version:
- chicken instead of eggplant
Preparation
- Preheat the oven 350F(176C) cut the eggplant into bite-size pieces, slice up the cucumber, radish, and onion into thin pieces.
- In a bowl, add the sliced eggplants, olive oil, garlic powder, salt and, pepper then toss to coat evenly and spread onto a baking sheet and bake in the preheated oven for 18-20 minutes or until cooked through.
- Add the eggplant to a bowl, top with sliced salad ingredients then stir together the dressing ingredients in a bowl and pour over the salad, toss to well combined, enjoy!
