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:

1. Preheat oven to 450°F.
2. 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.
3. Dice the cucumbers and avocados to about the same size, ¼ to ½ inch.
4. In a large bowl, combine all the ingredients. In another small bowl, mix the dressing and pour it over the salad.
5. You can enjoy the salad wrapped in lettuce or on its own.