Roasted Eggplant, Carrot & Almond Salads and Zucchini Soup
A light vegetarian lunch of Roasted Eggplant, Carrot & Almond Salads and Zucchini Soup.
I roasted the eggplant on the gas stove and microwaved it to complete the cooking, then, diced and mixed with some cumin powder, garlic, coriander,lemon juice and olive oil. The smokiness from the roasting and the cumin really adds depth and the lemon juice and coriander freshens it up.
The carrot was shredded and mixed with sultanas, almonds and finely sliced Spanish onion and dressed with olive oil and vinegar.