This salad can be a full meal. The smoky and creamy taste of roasted eggplants becomes a delicious canvas for the rest of the ingredients.
Ingredients:
- 2 medium eggplant
- 6 small cucumber
- 2 ripe avocado
- 1 cup cooked sweet corn
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- Iceberg lettuce for wrapping (optional)
Dressing:
- 6 TBS olive oil
- 6 TBS fresh lemon juice
- 1 TBS sumac
- Salt to taste
Instructions:
- Preheat oven to 450°F.
- Pierce the eggplants in a few places and place them in the oven whole. Roast until charred, about 35-40 minutes. Once roasted, let them cool to room temperature, then scoop out and discard the shell.
- Dice the cucumbers and avocados to about the same size, ¼ to ½ inch.
- In a large bowl, combine all the ingredients. In another small bowl, mix the dressing and pour it over the salad.
- You can enjoy the salad wrapped in lettuce or on its own.