For the Chopped Salad:

• 1 head romaine, finely chopped

• 2 tomatoes, finely chopped

• 2 med seedless cucumbers, finely chopped

• 1 sm red onion, finely chopped

• 1 handful flat leaf parsley, chopped


For the Spiced Eggplant Dressing:

• 1 lg italian eggplant

• 1 clove garlic

• handful parsley,

• 1 lemon

• 1/2 tsp of cumin, coriander, paprika



• Toss salad ingredients together, add s/p as desired.

• Cut eggplant lengthwise and broil skin side up till charred (10 min). Let cool an scrape out flesh, add rest of ingredients and put in a food processor and blend till smooth. Add water to thin if necessary. Season with salt and pepper as desired.