Roasted Eggplant Salad with Lavender
Ingredients
- 550g eggplant, cut into 2-inch cubes
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon cracked pepper
- 10oz (283g) cherry tomatoes, quartered
- 1 medium cucumber, diced
- 1 small red onion, diced
- 1 large ripe avocado, diced
- 1.5 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried lavender *
- 1/2 cup parsley, diced and tightly packed
- juice from 1 lemon
Steps
Step 1
Set oven to 420F / 212C.
Step 2
Spread eggplant pieces on a baking tray or countertop lined with paper towels. Make sure the pieces are spread out. Add a generous pinch of mineral salt over all the pieces of eggplant.
Let the eggplant rest untouched for 30 minutes at room temperature.
Then place the pieces in a colander and rinse with cold water to remove excess salt; otherwise, the end product will be too salty.
Step 3
Pat the pieces dry and place them on a baking tray lined with parchment. Add the oil and seasonings and toss together. Then spread them out on a baking tray and ensure they are not touching. Roast for 20 – 25 minutes.
Remove from the oven, place the pieces on a plate, and place in the fridge to cool down and chill.
Step 4
Once the eggplant has chilled, about 20 – 30 minutes, add the remaining ingredients to a mixing bowl. Fold everything together and season to taste with sea salt & pepper.
Step 5
Serve immediately or make ahead so that it gives the flavors more time to meld together.
Store in an airtight container for 6 – 8 days in the fridge.
Enjoy as a side or add some protein and make it a full meal!
