Gluten-Free Eggplant Salad

A crunchy and creamy salad with amazing flavors

Steps

1. Preheat oven to 350°F. 2. Slice the eggplant and place on baking sheet. 3. Bake for 15 minutes. 4. Meanwhile, finely dice the tomato and cucumber. 5. In a bowl, mix eggplant, tomato, cucumber, lemon juice, and olive oil. 6. Add salt and pepper to taste. 7. Serve chilled and enjoy.

1/2 eggplant 1/2 tomato 1/4 cup cucumber 1 tablespoon lemon juice 1 tablespoon olive oil Salt & pepper to taste