- 1 large eggplant
- 2 - 3 avocados
- 2 clove garlic, finely chopped
- ½ red onion, finely chopped
- Juice of 2 lemons
- 4 tbsp olive oil
- Dulse to taste
- 2 tsp raw honey
Eggplant and Avocado Salad:
Preheat oven to 350 degrees.
Pare and dice eggplant. Place into a 9×12 (or similar) baking dish with enough water to cover the bottom. Bake until tender approximately 25 minutes. Stir occasionally to keep eggplant from sticking to baking dish. Add a bit more hot water if it becomes too dry. Remove from oven. Remove eggplant from baking pan and allow to cool on a plate or in a bowl. If you are in a hurry you can place the eggplant in the refrigerator.
Whisk together: oil, garlic, dulse, juice of 1 lemon, set aside.
Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
Combine cooled eggplant with avocados and onion.
Whisk dressing again and add to mixture, toss gently.
Chill 15 minutes.
Toss gently again and drizzle with honey to serve.