Mediterranean Roasted Eggplant Salad
INGREDIENTS
For Salad:
3 tablespoons Extra Virgin Olive Oil, Organic or Macadamia Nut Oil
1 pound cooked eggplant, cubed
1 (15 ounce) can chickpeas, drained
1 cup cucumber, lightly peeled and diced
1 cup tomatoes, chopped
2 cups fresh parsley, chopped
4 ounce pita for serving, sliced into triangles (gluten-free if needed)
For Dressing:
2 tablespoons Virgin Pumpkin Seed Oil, Organic
or can substitute with honey or other liquid sweetener
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon cracked black pepper
This filling salad, from our friends at Meal Prep on Fleek™, is made with roasted tender eggplant, Mediterranean vegetables, and served with a side of pita for a lunch or dinner that satisfies. The dressing is tangy with a touch of sweetness featuring NOW® Real Food Organic Liquid Monk Fruit that’s so easy to use in recipes!
NOW® Real Food Organic Monk Fruit is 30x sweeter than sugar and is a fantastic zero calorie alternative in beverages, baking and on-the-go sweetening.
DIRECTIONS
- Combine cooked eggplant and other salad ingredients in a bowl.
- In a separate bowl, whisk together salad dressing ingredients.
- Pour dressing over the eggplant mixture and combine gently.
- Enjoy!
