Mediterranean Roasted Eggplant Salad

Method

1. 1

   Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. 2

   Spread the eggplant, red pepper, and onion on the baking sheet. Spray with olive oil and season with salt and pepper.

3. 3

   Roast for 45 minutes, tossing halfway through, until tender and golden. Use two trays if needed to avoid crowding.

4. 4

   Let the vegetables cool slightly, then transfer to a serving bowl.

5. 5

   Add the parsley, cilantro, minced garlic, white vinegar, lemon juice, and olive oil. Toss gently.

6. 6

   Taste and adjust the seasoning. Serve warm or at room temperature.