Roasted Eggplant Salad

This is one of my favorite ways to prepare eggplant: roast it at high heat with a little bit of oil and salt; then layer it into a composed salad. There are three elements to this salad:
1. Cucumber-yogurt sauce, seasoned with cumin, garlic, and fresh lemon. It's like a cross between an Indian raita and a Greek tzatziki.
2. Roasted eggplant, irresistible on its own, caramelized at the edges, creamy in the center.
3. Tomato salad, dressed in a simple mix of equal parts olive oil and white balsamic vinegar, plus flaky sea salt to taste. A handful of greens, such as arugula or sprouts, gets folded into the dressed tomatoes just before serving.
Find the full recipe here: alexandracooks...