Greek Salad with Roasted Eggplant
Servings
4
Ingredients
Salad
- 3 cups of romaine (or lettuce of choice)
- 1 cup of dried quinoa
- 1 red bell pepper, diced
- 1 cucumber, diced
- ⅓ cup of crumbled feta
- 1 ripe avocado, peeled and sliced
- Fresh dill, minced
Eggplant
- 1 large eggplant
- 1-2 tbsp olive oil
- Salt & pepper
Sweet Potato
- 1 large sweet potato, cut into ¼ inch rounds
- 1 tsp smoked paprika
- ½ tsp curry powder
- 1 tbsp olive oil
- Salt & pepper, to taste
Dressing
- ¼ cup Greek yogurt
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove
- 1 tsp dried oregano
- 1-2 tsp honey
- Salt & pepper, to taste
Instructions
Preheat the oven to 425 degrees. Line two sheet trays with parchment paper.
Add the sweet potato that has been cut into ¼ inch rounds to one tray. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring.
Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the second tray lined with parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 15 minutes, or until both sides are lightly brown and tender.
For the Quinoa:
Cook 1 cup of dried quinoa with 2 cups of liquid (vegetable broth or water). Bring to a boil then reduce to a simmer. Cover with a lid for 15 minutes or until all the liquid has been absorbed.
To make the salad dressing, add all the ingredients to a food processor and pulse. Taste for seasoning.
To assemble the salad, add the arugula to a bowl topped with the chopped pepper, cucumber, cooked quinoa, avocado, feta, cooked eggplant and sweet potato. Toss with a pinch of salt, pepper, and enough dressing to evenly coat. Enjoy!
Shopping List
Produce
- 1 large eggplant
- 1 large sweet potato
- 1 garlic clove
- 3 cups of romaine (or lettuce of choice)
- 1 red bell pepper
- 1 red cucumber
- 1 ripe avocado
- Fresh dill (optional, but delicious)
Pantry Items
- Dried quinoa
- Smoked paprika
- Curry powder
- Dried oregano
- Red wine vinegar (or apple cider vinegar)
- Honey (or maple syrup)
- Olive oil
- Salt and pepper
Dairy
- Greek yogurt
- ⅓ cup of crumbled feta
Equipment Needed
- Food processor
- Two sheet trays lined with parchment paper
- Medium sized pot
- Knife and cutting board
- Vegetable peeler
- Salad bowl and tossing spoons
- Spatula
