Galilee Green Roasted Sliced Eggplant

One appetizer we often serve on Friday night is sliced eggplant salads.  We have a few different ways to prepare it.

This past Friday night, I wanted a change from the usual eggplant appetizer, I created this easy no-fry sliced eggplant salad with a kick.

Ingredients:

• 1 medium eggplant
• 3 tablespoons Galilee Green Olive Oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 2 tablespoons balsamic vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon mustard powder
• ⅛ teaspoon hot pepper flakes

Directions:

1. Slice eggplant in ¼ inch rounds and sprinkle with salt
2. Let sit and sweat for 15 minutes
3. Mix: Galilee Green olive oil, lemon juice and soy sauce with eggplant
4. Layer on a roasting pan and broil on both sides until the eggplant is brown and soft.
5. Place broiled eggplant in a mixing bowl and add the remaining ingredients, chill and serve.

This is a great and beautiful looking appetizer salad for Friday night dinner. Your family and guests will love it.
ENJOY!!