Roasted Bell Pepper & Eggplant Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bell peppers, red yellow, or orange
  • 3 tbsp Cilantro, fresh
  • 1 Eggplant, cut into 1/4 inch cubes
  • 1 Garlic clove
  • 1/2 Lemon, Juice from
  • 1/2 tsp Oregano, dried

• Condiments

  • 1/4 cup Kalamata olives, pitted

• Baking & Spices

  • 1 2 + 1/4 tsp sea salt
  • 1 Black pepper, ground

• Oils & Vinegars

  • 1 tbsp Ghee or coconut oil
  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 tbsp Almonds

Found on whatgreatgrandmaate.com

Ingredients

• 1 eggplant, cut into ¼ inch cubes
• 3 tbsp almonds
• 2 red, yellow, or orange bell peppers, halved, seeded, and cored
• 1 tbsp ghee or coconut oil
• Juice from ½ lemon
• ¼ cup pitted kalamata olives, roughly chopped
• 1 garlic clove, minced
• 3 tbsp fresh cilantro
• 1 tbsp extra virgin olive oil
• ½ tsp dried oregano
• ½ + ¼ tsp sea salt
• Ground black pepper, to taste

Directions

• Preheat the oven to 450 degrees F.
• Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and ¼ tsp sea salt.
• Bake in the preheated oven for 15 minutes, tossing them halfway through.
• While the eggplants are baking, heat a skillet over medium heat.
• Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
• Transfer the almonds to a cutting board, let cool, then give them a rough chop.
• Once the eggplants are done, remove from the oven to cool.
• Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
• Broil the bell peppers for 5 minutes until the skin is black and charred.
• Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
• Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
• Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
• Chill for at least 1 hour before serving.