Roasted Eggplant, Egg and Mozzarella Salad Recipe

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hard-boiled eggs, chopped
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons red wine vinegar

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss eggplant with olive oil, salt, and pepper. Spread onto the prepared baking sheet and roast for 20-25 minutes, or until golden brown and tender.
3. In another bowl, mix the chopped eggs, mozzarella cheese, and parsley. Add the roasted eggplant and toss to combine.
4. Drizzle the salad with vinegar and toss once more. Serve at room temperature or chilled.

Verdict

This roasted eggplant, egg and mozzarella salad is the perfect healthy and filling meal for any time of day. The roasted eggplant provides a slightly sweet and smoky flavor, while the eggs and cheese add a creamy and tangy twist. The fresh parsley and red wine vinegar give it a fresh and vibrant taste that will keep you coming back for more.

Serving suggestions

This salad can be served as a main dish or as a side dish with some grilled chicken or fish. It can also be easily packed into a lunch box or taken on a picnic. Store any leftovers covered in the fridge for up to 2 days. Enjoy!