Eggplant Salad

A refreshing and healthy salad made with eggplant, tomato, and cucumber.

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant into rounds and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 20 minutes or until softened and lightly browned.
3. While the eggplant is roasting, dice the tomato and cucumber.
4. Once the eggplant is done, remove from the oven and let it cool slightly. Then chop it into bite-sized pieces.
5. In a bowl, combine the chopped eggplant, diced tomato, and cucumber. Mix well.
6. Drizzle some olive oil and lemon juice over the salad and season with salt and pepper to taste.
7. Toss gently to combine all the flavors.
8. Serve chilled and enjoy!

Note: You can also add some fresh herbs like parsley or mint for extra flavor.