Roasted Eggplant & Summer Salad

A light yet flavorful meal for the summertime.

This was super tasty and filling. If you aren't usually a fan of eggplant, this is the way you need to try it! I know it's an odd pairing with the summer salad, but when you give it a try, the flavors are so sweet and salty together, it's so nice.

Roasted Eggplant & Summer Salad

Ingredients

• 1 eggplant

• 2 tbsp liquid aminos

• 2 tbsp rice vinegar

• Everything Bagel Seasoning to taste

• 4 tbsp Raspberry Vinaigrette

• 1 peach (sliced, peel on)

• 1 mini avocado (sliced)

• 2oz goat cheese (cut in small chunks)

• 4 cups spring mix salad

Directions

1. Cut eggplant in half and crisscross cut the inside of each half.

2. With cut-side up, evenly drizzle the liquid aminos, rice vinegar and everything bagel seasoning on the eggplant.

3. Flip the eggplant cut-side down and bake at 375 degrees for 15 minutes.

4. Assemble the salads while the eggplant bakes! Spring mix salad base topped with peach slices, avocado slices, and goat cheese chunks. I suggest using this raspberry vinaigrette; however, any vinegar and oil based dressing would go great with this salad.

Nutrition Facts (1/2 of roasted eggplants) Calories: 107 Carbs: 26g Fat: 1g Protein: 3g

Nutrition Facts (1/2 of salad recipe including dressing) Calories: 346 Carbs: 21g Fat: 27g Protein: 9g