Eggplant Salad

Ingredients

• 1 large eggplant, diced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Spread diced eggplant on a baking sheet and drizzle with 1/4 cup olive oil, garlic, and salt and pepper.
3. Cook in oven for 20 minutes, stirring occasionally.
4. Remove from oven and let cool.
5. In a large bowl, combine cooled eggplant with lemon juice and parsley.
6. Season with additional salt and pepper to taste.
7. Serve chilled or at room temperature.

Interesting Facts

• Eggplant is a great source of fiber, vitamins, and minerals.
• The eggplant is part of the nightshade family, along with tomatoes, potatoes, and peppers.
• Eggplant is believed to have originated in India.