I did not pack this salad in my lunch. That is only because I made it on the weekend since my eggplant was getting old, and the salad was so good that I finished it before Monday rolled around. Ah, well. Next time.
The juicy, seasoned eggplant eliminates the need for dressing on this salad, so be generous with the eggplant slices. I used this recipe to roast my eggplant. I used garlic powder so that it would be a little easier. I believe I sliced my eggplant a little too thin, so some of it burnt in only 20 minutes.
Tip: Do not leave the kitchen. You can smell when the eggplant is ready to come out of the oven.
salad greens (I used spinach)
fresh mushrooms, sliced
Servings: 3 salads
Prepare the salad greens, tomato, mushroom, cucumber, and carrot while the eggplants are roasting. Top the salad with the eggplant, and enjoy!