Grilled Eggplant & Elbow Salad

Ingredients :

1 -  Small Eggplant  (Diced In Medium Size Chunks)

2 Cups - Boiled Elbow Macaroni (Gluten-Free,such as Tinkyada  ® Rice Pasta)

2 Cloves Roasted Garlic - Mashed

1 - Small Red Beet (Boiled or Steamed and then Minced)

Few  Sprigs - Chopped Parsley

Extra Virgin Olive Oil

Celtic Sea Salt

Dash of Cracked Black Pepper

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Directions:

Put the eggplant chunks onto a large plate lined with paper towel,sprinkle with celtic sea salt. (This is to drain the eggplant of some of its water which improves taste & also it will not absorb to much oil using this salting method)

Let eggplant sit for 20 min.

Pat eggplants dry .

Next,drizzle eggplants with extra virgin olive oil & grill till tender (if you do not have a grill,place eggplants on a baking sheet with drizzled olive oil and roast at 400 degree oven till tender and golden.

Next,add all ingredients into a large bowl and mix.

Finally drizzle with more extra virgin olive oil and a splash of lemon juice.

Serve Chilled.

Bon Appetit !