Ingredients
- 3 large eggs, boiled and chopped
- 1 medium eggplant, roasted or boiled, peeled, and diced
- ½ small red onion, finely chopped
- 1 small tomato, diced
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- ½ tsp paprika or cumin (optional, for extra flavor)
Instructions
- Roast or boil the eggplant until tender. If roasted, let it cool, then peel and dice it.
- Peel and chop the boiled eggs into bite-sized pieces.
- In a bowl, combine the eggplant, eggs, onion, and tomato.
- In a small bowl, whisk together olive oil, lemon juice (or vinegar), mustard (if using), salt, pepper, and paprika or cumin.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley or cilantro.
- Serve chilled or at room temperature. Enjoy!
Would you like to add any additional ingredients or flavors? 😊