1 each: eggplant, potato, apple
1 celery stalk
Lime juice, salt, pepper, balsamic vinegar to taste
Dice one small eggplant, one potato and one apple into small pieces. Coat with a bit of olive oil and sea salt, and roast for 30 minutes in the oven at 450 F (230 C). Let the vegetables cool slightly, then mix in 1/2 a celery stalk, several salad tomatoes, and a good handful of cilantro. Add lemon juice, balsamic vinegar, salt and pepper to taste. Enjoy this delicious salad for lunch or dinner!