Roasted Eggplant Garlic Salad

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Rub the eggplant and onion with the olive oil.

3. 3

   Place on a baking sheet.

4. 4

   Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes.

5. 5

   Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes.

6. 6

   Cool until warm enough to handle.

7. 7

   Peel the eggplant and the garlic and place in the bowl of a food processor.

8. 8

   Cut the onion into quarters or large chunks, and add to food processor.

9. 9

   Add vinegar, lemon juice, Parmesan, salt, and pepper.

10. 10

    Pulse until combined.

11. 11

    Pulse longer if making a dip.

12. 12

    Add cilantro.

13. 13

    Taste and adjust seasonings.

14. 14

    Refrigerate until ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.