Tangy Roasted Eggplant Salad

October 11, 2018

Created by @virtual_vegan
Serves 1

3 Japanese Eggplants
1 Head Romaine
2 Tbs Dijon Mustard
2 Tbs Water
1 Tsp Tahini
½ Lemon (Juiced)
Pinch of Sea Salt

  1. Preheat the oven to 400F.
  2. Wash and cut the eggplants into ½-1 inch thick rounds.
  3. Bake the eggplant in the oven for 30 minutes or until desired texture.
  4. While the eggplant is baking, create your dressing by mixing the Dijon, tahini, water, lemon juice, and sea salt in a bowl, then set in the fridge to chill.
  5. Cut the romaine into small bite size pieces.
  6. Once the eggplant is done cooking, mix it in while it’s hot with the romaine and the dressing and enjoy.

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