Salads doesn't have to be all about leafy greens! This delicious salad is smoky and soft, it's a perfect to pair with grilled plant-based meats and some nacho chips!
1 clove garlic, minced
1/4 cup raisins
1/4 cup walnut pieces
1 large red bell pepper
1/4 cup chopped parsley
1/4 cup chopped mint
juice of 1 large lemon
2 tbsp extra virgin olive oil
1 1/2 tsp smoked paprika
1/4 tsp salt
1/2 tsp garlic powder
Preheat the oven to 425°F.
Cut eggplants in half (lengthwise), and score with a crosshatch pattern.
In a small bowl, mix extra virgin olive oil with 1 tsp smoked paprika, salt and garlic powder. Rub the spice mix onto the scored side of eggplants.
Place seasoned eggplants (scored side down) and the sliced bell peppers on a sheet pan. Roast for 30 minutes until soft, cooked through and a little bit smoky.
Remove from the oven and set aside until cool enough to work with.
In a large bowl, add garlic, raisins, walnuts, parsley, mint, lemon juice, 1 tsp extra virgin olive oil, ½ tsp smoked paprika and mix.
Peel the skin of the roasted eggplant, and chop the flesh into bite-sized pieces.
Remove stem and seeds from pepper and chop into small pieces.
Add eggplant and peppers into the garlic, raisin and parsley mixture and mix well. Taste and season with salt and pepper if needed.
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.