Dr. Padma Garvey
The plant-based Doctor Mom
Roasted Eggplant Salad
This was one of the food high points of our recent trip to Pawleys Island, SC. Aunt Michelle made this dish which is a cross between a bruschetta and babaganoush. I had this for breakfast, lunch, and dinner. It goes really well with pasta.
roast three large eggplants at 450 until they collapse
Once the eggplants cool, cut them in half and scoop out the flesh, discard skins
To the eggplant, mix 4 tsp lemon juice, strain over strainer for about 30 minutes
Then chop the eggplant, mix in 2 chopped green bell peppers, 2 chopped roasted red peppers, 2 chopped tomatoes, 4 cloves crushed garlic, 1/2cup fresh Italian parsley, chopped, 1/4 cup of chives, chopped, 2 tbsp chopped fresh basil, and salt and pepper to taste.