Recipe: Farm to Table Roasted Eggplant Salad - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Recipe: Farm to Table Roasted Eggplant Salad

Farm to Table Roasted Eggplant Salad

What you will need: 

  • 1 eggplant
  • Chard and Baby Greens
  • 1 Tomato
  • Italian Red Onion
  • Lemon Wedges
  • Red Basil
  • Fresh Herbs of your choice
  • Salt and Pepper to taste
  • 2 tablespoons organic canola oil

What you will do: 

  • Preheat oven 350 degrees
  • Cut eggplant length wise in half. Cut each half length wise in half again.
  • Cut each quarter cross wise into 1 inch moon shaped slices. Put into a large bowl and season with salt, pepper and oil.
  • Mix well until eggplant is coated.
  • Place on baking sheet in a single layer and roast for 20 minutes. While your eggplant is roasting put your salad together start blending the greens in a large salad bowl with fresh basil leaves.
  • Add diced tomato and Italian red onion and fresh herbs of your choice, a couple Tablespoons each. Mix well.
  • Top with roasted eggplant and serve with a side of goddess dressing and two lemon wedges.

Goddess Dressing

What you will need: 

  • 8 oz. Olive Oil
  • 1 bunch of parsley
  • 4 oz. Apple cider vinegar
  • 3 cloves garlic
  • 1 oz. lemon juice
  • 1 tsp salt

What to do: 

Remove stems from parsley. Place parsley and garlic in food processor and process on high speed until parsley in finely chopped. Add rest of ingredients and blend well. Serve on side of salad.

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