Roasted Eggplant Salad
A great combo for a sandwich.
And yes, go the extra mile to make your own hummus.
A great carb free option is to toss the eggplant on top of a lettuce salad.
2 large eggplants
4 tbsp. L’ekama mixed with 4 tbsp. oil
½ cup chopped herbs (mint, parsley and coriander were my choice)
4 tbsp. lemon
1 minced clove of garlic
Salt to taste
Peel the eggplant, cut into 1 cm rounds, place on a baking tray, drizzle oil, and sprinkle with salt. Bake in a pre-heated oven at 350F. for about 1 hour, turning after 30 minutes.
Once eggplants are soft and golden remove from the oven and let cool.
Finely chop the baked eggplant, add the rest of the ingredients and mix well.
Serving suggestion for a perfect sandwich:
On a challah roll, spread hummus, top with eggplant salad, and garnish with a simple salad made of thinly cut onion& sumac, salt and drizzled with extra virgin olive oil