More Salads Recipes
Spinach, Eggplant salad
Ingredients
1/2 tsp of minced garlics
2 small zucchini cut length wise
1 carrot cut length wise
1 baby eggplant cut
1 bowl of baby spinach
olive oil
balsamic vinegar
Pepper and salt
Instructions
Drizzle some olive oil and garlic onto the zucchini, carrot and eggplants.
Roast for 25min at 210 degree celsius.
After the veggies are roasted, toss in the spinach. Mix well with the balsamic vinegar, pepper and salt.
Serve.