سلطة الباذنجان المشوي

Roast the eggplant cubes in the oven or air fryer until soft and slightly crispy.

Roast the potato cubes in the oven or air fryer until fully cooked and golden in color.

In a large bowl, combine the eggplant and roasted potatoes.

Add the toasted walnuts, chopped parsley, chopped onion, and chopped red bell pepper to the mixture.

Prepare the dressing by combining the lime juice, olive oil, fresh coriander, mint, garlic powder, salt, and apple cider vinegar in a small bowl

Spread the dressing over the salad ingredients and toss well to combine.