Because I make most things into salads....why this this too? Today I got up (at 5:45am because Dalton is waking up earlier now every day!) but it was good so I did an early workout and meditated and journaled in my sauna. After I showered my eggplant was calling my name so that was the inspiration for this Sunday lunch.
I will say I am VERY full right now because I have this problem with stopping eating vegetables, especially roasted and cooked ones. So while my stomach settles I will write this blog!
I decided to do a combination of roasting and sauteing for the veggies because I believe roasting is the best way to cook eggplant. Otherwise it doesn't develop the same flavor (with all the spices I add to it). I roasted 1 eggplant in strips along with colored tomatoes using olive oil, salt and dried cilantro because I was out of oregano.
- 1 medium eggplant
- 1 red pepper
- 3 cloves garlic
- 1 head romaine lettuce
- Green onions
- Colored grape tomatoes
- 5-6 baby mushrooms
- Fresh chopped parsley
- Dried cilantro (use oregano if you have or both)
- Olive oil
- Sea salt
- Primal Kitchen Greek Avocado oil dressing
- Heat your oven to 375 F on the roast setting
- Wash all veggies: slice eggplant into strips from top down and then into more long strips; rough chop the red pepper and slice mushrooms
- Toss eggplant and tomatoes in olive oil, salt and dried cilantro, add to heated oven and cook about 15-18 minutes, until browned on both sides
- Heat a skillet to medium low heat and add diced garlic and mushrooms (sprayed with olive oil) no salt until the mushrooms brown
- Next, add the chopped peppers and finish sauteing together with some salt and more dried cilantro and set aside
- Chop romaine, add to your bowl and toss with fresh chopped parsley and green onions (and a little salt)
- Once eggplant and tomatoes are cooked and cooled slightly, chop those and add to bowl with mushroom/red pepper mixture
- Add more fresh parsley and green onions to top and drizzle Greek dressing over the top!
You could definitely also add avocado and use that for a dressing too!
Did you try this recipe? Let me know how you like it and share with a friend who loves Greek Salads!