Roasted Eggplant Salad

Roasted Eggplant Salad

• 1 Eggplant
• 2 tomatoes (chopped)
• 1 cup cucumber (chopped)
• 1/4 cup goat cheese (crumbled)
• 2 cups fresh spinach
• 1/2 lemon
• 3 tbs olive oil
• 1 tsp dried dill
• salt and pepper to taste

Slice eggplant and  brush both sides with olive oil. Sprinkle with salt and pepper and place in oven for 15 minutes. Check on tenderness, flip over, and roast for another 5-7 minutes (eggplant should be tender, but not soggy). Set aside and let cool. Once cooled, chop and combine eggplant, tomatoes, cucumber, goat cheese, spinach, 1 tbs olive oil, juice from lemon, dill, salt and pepper. Toss and serve. So good!!

Add cranberries and pine nuts to give it a bit of sweetness and nuttiness! 

Happy Eating!