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Warm Eggplant & Mint Salad

Eric Kim
  • 40 minutes
  • Serves 1

INGREDIENTS

1

Eggplant, cut into 1-inch cubes (about 1 pound), large

1/2

Lemon

2 tbsp

Mint, fresh

1

Black pepper, Freshly cracked

1/2 tsp

Kosher salt

1 pinch

Sugar

3 tbsp

Olive oil