A vibrant Roasted Eggplant Salad made with roasted eggplant, fresh vegetables, and a tangy lemon dressing. This salad can be chopped like tabbouleh for a delightful texture.
1: Roast the eggplants until soft, then peel and drain them.
2: Chop the roasted eggplant and mix with green onions, parsley, cucumbers, radishes, tomatoes, jalapeño, and garlic.
3: In a bowl, combine lemon juice, salt, and olive oil.
4: Toss the mixture with the dressing and add tahini for creaminess if desired.
5: Serve chilled or at room temperature.
