Smoky Eggplant Salad with Herbs and Nuts
Ingredients
- 2 eggplants
- 1 clove garlic, minced
- 1/4 cup raisins
- 1/4 cup walnut pieces
- 1 large red bell pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- juice of 1 large lemon
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/2 tsp garlic powder
Preparation
Preheat the oven to 425°F.
Cut eggplants in half lengthwise and score with a crosshatch pattern.
In a small bowl, mix extra virgin olive oil with 1 teaspoon smoked paprika, salt, and garlic powder and rub the spice mix onto the scored side of eggplants.
Place seasoned eggplants scored side down and sliced bell peppers on a sheet pan and roast for 30 minutes until soft, cooked through, and slightly smoky.
Remove from the oven and set aside until cool enough to handle.
In a large bowl, add garlic, raisins, walnuts, parsley, mint, lemon juice, 1 teaspoon extra virgin olive oil, and 1/2 teaspoon smoked paprika and mix.
Peel the skin off the roasted eggplant and chop the flesh into bite-sized pieces.
Remove stem and seeds from pepper and chop into small pieces.
Add eggplant and peppers to the garlic, raisin, and parsley mixture and mix well, then taste and season with salt and pepper if needed.
Tips
This salad is a great alternative to leafy green salads and pairs well with grilled plant-based meats and nacho chips.
