Eggplant salad recipe

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, pressed
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• Pinch cayenne

• 2 large eggplants
• ½ teaspoon cumin
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 1 small red onion, finely chopped
• 3 tablespoons fresh parsley, chopped; reserve 1 tablespoon for garnish
• ¼ teaspoon ground marjoram
• 1 teaspoon fresh thyme
• ½ cup cherry tomatoes, halved, for garnish
• ½ cup yellow cherry tomatoes, halved, for garnish

1. Whisk oil, lemon juice, garlic, salt, pepper, and cayenne together in a small bowl.
2. Preheat oven to 350°.
3. Cut the eggplants in half and place on a baking sheet sprayed with non-stick olive oil.
4. Season the eggplants with cumin, salt, and pepper and bake for 15-20 minutes.
5. When the eggplants are cool enough to handle, scrape the pulp from the skin and mash the pulp in a salad bowl.
6. Add the red onion, parsley, marjoram, and thyme; mix well and then toss the salad with the dressing.
7. Garnish with parsley and the tomatoes.