Roasted Eggplant Salad
Serves 220 mins prep30 mins cook
A delicious roasted eggplant salad featuring sautéed peppers, red onion, mushrooms, summer squash, roasted beets, and avocado, topped with a soft boiled organic egg and a pomegranate balsamic collagen dressing. The dish is enhanced with fresh dill and plenty of pepper flakes for added flavor.
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What you need
Instructions
1: Preheat the oven and roast the eggplant until tender. 2: Sauté the peppers, red onion, mushrooms, and summer squash in coconut oil. 3: Roast the beets separately. 4: Soft boil the organic egg to your preferred doneness. 5: Assemble the salad with roasted eggplant, sautéed vegetables, roasted beets, avocado, baby spinach, and fresh dill. 6: Drizzle with pomegranate balsamic collagen dressing and sprinkle with red pepper flakes.View original recipe