Smoky Eggplant Salad

🧂 Ingredients

• 2 eggplant
• 1 garlic clove

  minced
• ¼ cup raisins
• ¼ cup walnut pieces

  chopped coarsely
• 1 red bell pepper

  large
• ¼ cup parsley

  leaves only chopped
• ¼ cup mint

  leaves only chopped
• 1 lemon

  large, juiced
• 2 tbsp olive oil

  extra virgin
• 1 ½ tsp smoked paprika
• ¼ tsp salt
• ½ tsp garlic powder

Instructions

• 1 Preheat oven to 400
• 2 Cut eggplants in half lengthwise, carefully score exposed center with a
  crosshatch pattern using a small knife. Don't cut too deep into the eggplant.
• 3 In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika,
  salt and garlic powder and mix to make a paste. Spread onto the scored side of
  eggplants and rub to cover.
• 4 Place seasoned eggplants scored side down on a sheet pan plus the bell pepper
  whole and roast for 30 minutes.
• 5 Chop and gather other ingredients while eggplant and pepper are cooling.
• 6 In a large bowl place garlic, raisins, walnuts, parsley, mint, lemon juice, the
  remaining 1 tbsp oil, ½ tsp smoked paprika and mix.
• 7 Remove roasted eggplant flesh from skin by scooping and scraping it out with a
  spoon. Then chop it into small bite size pieces. They will be very soft. Then
  remove stem and seeds from the roasted red pepper and chop small.
• 8 Add eggplant and peppers to the large bowl and mix well. Taste for salt and
  adjust to your preference.
• 9 Cover and refrigerate. Best enjoyed within 3-4 days for best quality.

Nutrition Info