The roasted eggplant salad that will have everyone going crazy!
- 1 large eggplant, diced into small cubes
- olive oil, divided
- 6 medium israeli pickles, diced about the same size as the eggplant
- 1 small bunch fresh parsley, roughly chopped
- 1 medium onion, diced
- salt and pepper to taste
Preheat the oven to 400 F. Line 1 large or 2 small baking sheet with parchment paper and set aside. Dice up the eggplant and toss it in a single layer on the baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing 1-2 times during cooking, unt the pieces are golden and soft. Remove from the oven and set aside.
For the onion, heat 2 Tbsp olive oil up over a medium-low flame. Cook the diced onion, stirring often, until it gets soft and the edges start to brown. Lower the flame to low and cook until the onions are beautifully golden and soft.
While the eggplant and onion are cooking, chop up the pickles and parsley and toss it into a bowl.
Combine all the components into the bowl. Season with additional salt to taste.