Roasted Eggplant Salad
Roasted Eggplant Salad
Serve this with grilled bread, crackers, or even as a spread in a veggie sandwich.
Ingredients
1 Large Eggplant
2 Cloves of Garlic
1/3 -1/2 cup Chopped Onion (use more onion if the Eggplant is pretty big)
2 Tbsp of Tahini
2 tsp of Red Wine Vinegar
Salt & Pepper to taste
Slices of Country Style Bread
Vegan Butter ( I used Earth Balance)
Directions
1. Slice the Eggplant in half lengthwise and cut a few slits in it. Very lightly brush each side with oil and season with Salt & Pepper
2. Bake the Eggplant at 400 for about 1 hour and 20 minutes or until it’s completely fork tender
3. Once the Eggplant has cooled, scrape out the flesh leaving all the skin behind
4. Add the Eggplant to a food processor along with the Garlic, Onion, Tahini, Red Wine Vinegar, Salt & Pepper
5. Blend until everything comes together and is creamy but still with a bit of texture
6. To serve with Grilled Bread: start with a sliced country style bread that has a good crust. Brush each side with a bit of melted butter and grill for a few minutes on each side until toasted.
