Roasted Eggplant Salad

Tired of the same ‘ole salad with spinach and cut up veggies like tomatoes, peppers, onions, and cucumber?  Even getting tired of the salad with fruit and nuts on it?  Try something just a little different today.  It’s super easy to make and very yummy.

I washed and sliced an eggplant into 1/2 inch circle pieces and lightly brushed on some olive oil and salt and peppered them.  Then I cooked them at 350 degrees for about 10 to 12 minutes, turning them over half way through.      Then I cut the eggplant into pieces and put it on a bed of arugula and topped with diced black olives, cut up sun-dried tomatoes and a drizzle of olive oil.

I paired it with some homemade lemony hummus (chick peas, tahini, garlic, and a lot of fresh lemon juice) and some fresh broccoli and cauliflower.  It was satisfying and delicious.

I think I will make some type of sandwich with the leftover eggplant and hummus.  Maybe a few slices of eggplant, hummus, roasted red pepper, spinach leaves and some carmalized onions.  Ahhh…the versatile eggplant.


Choosing healthy living over dying 🙂

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