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.