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Roasted Eggplant Salad

kept byjenellebaur
recipe byvegiehead.com
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Ingredients: 

Serves 2

*2 cups pumpkin, cubed
*2 eggplants
*2 zucchinis
*1 spanish onion, sliced finely
*1 cup cherry tomatoes, quartered
*2 cups baby spinach leaves

Dressing

*Juice 1 lemon
*3 tbsp good quality extra virgin olive oil
*1 garlic clove, minced
*Salt and pepper to taste


 

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