Eggplant Salad
Recipe type: Side Dish
Serves: 4
  • 2 eggplants
  • 1 garlic clove
  • 4 tablespoons flaxseed oil
  • 1 tomato, diced
  • 2 tablespoons onion, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon apple cider vinegar
  1. Preheat the oven to 350ºF.
  2. Place eggplants on a nonstick baking dish and bake for about 1 hour.
  3. Cool, peel and dice the eggplant; set aside.
  4. In the meantime, rub a salad bowl with the garlic clove and discard the clove.
  5. Place diced eggplant in a large bowl and add the flaxseed oil, tomato, onion, and parsley.
  6. Sprinkle the vinegar over the mixture and toss well.
  7. Chill before serving.
Recipe by Smoothie Shakedown at