Roasted Eggplant and Olive Salad
A great medley of flavors join together in this winning combination! A perfect way to showcase eggplant in a fun and creative way.
Equipment
- Baking sheet
- Mixing bowl
- Kitchen knife
Ingredients
- 1 medium Eggplant
- 8-10 assorted Olives I used kalamata and green
- 2 tbsp Slivered Almonds
- 1/4 cup Sundried Tomatoes
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- Heat oven to 350. In a mixing bowl, combine cubed eggplant, about a tbsp of olive oil, salt, pepper, garlic and onion powder, and toss well.
- Spread on a baking sheet and put in the oven for about 30 minutes, tossing as it cooks.
- While the eggplant is roasting, in a mixing bowl, combine olives sliced in half, sundried tomatoes, the remaining olive oil, and slivered almonds. Mix together well.
- When eggplant is roasted, take out and allow to cool. Add to the mixing bowl of ingredients, tossing well to coat. Add additional olive oil if needed. Serve and enjoy! Variation: for a change in flavor, use cumin or curry when roasting the eggplant.