Spicy Roasted Eggplant Salad


I like going to Whole Foods and usually go once a week to pick up apples, grapes, cucumbers, lettuce and strawberries (just a few of the fruit & veggies that make the Dirty Dozen list) and occasionally to splurge on a pound or two of grass fed ground beef or deli hot dogs. I poke around to see what samples are out, spray their Blood Orange perfume and salivate over their prepared side dishes. Going to Whole Foods really is an enjoyable experience until I realize how small my budget is…

One side dish that caught my eye the other week was their Spicy Roasted Eggplant Salad. It sounded great, looked good and was something I wanted to copy. Carrying a lid with the ingredient list printed on it, I headed back home in hopes of creating a Paleo friendly version of Whole Food’s Spicy Roasted Eggplant Salad. I succeeded and in all honesty, improved on their $9.99/pound salad.

For the cost of 3 organic eggplants, two peppers and ingredients you probably already have in your kitchen, you will have about three times the amount for the same cost which means days of enjoyment.

3 organic eggplants
2 peppers (yellow, red or orange)

1/2 cup Coconut Aminos (or low sodium Tamari)
1 Tbsp Sesame Oil
1/3 cup Cashew Butter
1 Tbsp of Spicy Mustard
1/4 Tbsp of turmeric
1 tsp of minced ginger
1 tsp of honey
1/2 tsp ground pepper
1/2 tsp of red pepper flakes


1. Preheat oven to 400 degrees.
2. Chop up eggplant and peppers into 3/4 inch pieces.
3. Drizzle olive oil on vegetables. Spread coated veggies evenly on cookie sheet(s).
4. Bake for 10 minutes and flip over. Bake for an additional 10 minutes.
5. In bowl, pour sauce over roasted eggplant and peppers. Thoroughly mix.
6. Let cool down and serve chilled.

TIP: This is best prepared the day before you plan on enjoying it.

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