Eggplant Salad
by: ffadmin

Serves 4

Eggplant Salad
Recipe type: Side Dish
  • 2 eggplants
  • 1 garlic clove
  • 4 tablespoons flaxseed oil
  • 1 tomato, diced
  • 2 tablespoons onion, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon apple cider vinegar
  1. Preheat oven to 350ºF.
  2. Place eggplants on a nonstick baking dish and bake for about 1 hour.
  3. Cool, peel, and dice eggplants and set aside.
  4. In the meantime, rub a salad bowl with the garlic clove and then discard the garlic.
  5. Place diced eggplant in salad bowl and add oil, tomato, onion, and parsley.
  6. Sprinkle the vinegar over the mixture and toss well.
  7. Chill before serving.

Variation- Try adding different vegetables to this dish. (Mushrooms, peppers, and squash work well!)

*Note: Remember to include ingredients when calculating daily intake allowances.

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