The days are getting shorter, kids are back in school, Labor Day just passed… but, hey! It’s still summer! And we still have fresh veggies from the backyard so I made a refreshing roasted eggplant salad to accompany dinner the other night.
This is so easy to make (once you’ve roasted the eggplant) and goes with just about anything as a nice side dish.
Roasted Eggplant Salad
1 eggplant, roasted, cooled and chopped (use the skinny eggplants, not the fat ones)
1 large or 2 medium tomatoes, diced
1/2 small onion, diced
1 tbsp bit of fresh lemon juice1 tbsp olive oil
salt & pepper, to taste
You’ll need to roast the eggplant first and then let it cool. There are a few methods for toasting eggplants — grilling, carefully roasting over an open flame, or broiling in the oven (which is my personal preference).
Put all your ingredients into a bowl and then mix it up. Easy as pie! Mmmm… pie…
I’m happy to say that I am back in the cooking spirit. Maybe it’s because the weather is starting to cool. Maybe it’s because I’ve been inspired. I’m just glad to start getting busy in the kitchen again!