All week we look forward to Shabbos, that special time we get to sit with the family eat our favorite foods and sing shabbos zemiros. My family waits all week for the fresh warm sourdough bread (somehow it alway s tastes better on Shabbos) and some salads I make to go with it. This roasted eggplant salad is by far the most requested salad by family and friends.
1 eggplant diced
1/2 cp chopped parsley
1/2 cp chopped Israeli pickles
4 cloves garlic chopped
1/2 lemon squeezed
1 tsp salt
1 Tbs olive oil.
Drizzle some oil on the eggplant and roast on 425 for 30-40 min.
Once removed from oven let it cool.
Add the rest of the ingredients and mix it all up.