Eggplant salad is one of those things that my husband and I indulge! The options are endless and the taste is always divine. You need nothing else but a fresh bread or Challa and it will be hard not to come back for more!
1. Roast the eggplant:
Preheat your oven to 385 on "roast". Line wide baking sheet with parchment paper. Cut the eggplant in half and then slice to about 1/2 an inch thick slices. Drizzle some olive oil on the parchment paper and organize the sliced eggplants on the sheet. Sprinkle some pink himalayan salt and black pepper and drizzle some more olive oil on top. Bake for about 40 minutes. During the roasting flip once or twice as needed. You want to get golden brown color on them.
2. Slice the onion in half and slice to half moons. Not too thick and not too thin. Remove the heads from the peper and cut lengthwise, Julianne cut. Place on a wide skillet drizzled with some olive oil and saute until golden brown. About 7 minutes or so. Add some salt and pepper. Turn off the flame and add the roasted eggplant. Mix for a minute and add the chopped cilantro.
If you like chop one garlic clove and mix.