• 1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
• 3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
• 2 Cups / 1 can (540ml can) COOKED White Kidney Beans / Cannellini Beans
• 1/2 cup / 75g Carrots finely chopped
• 1/2 cup / 75g Celery finely chopped
• 1/3 cup / 50g Red Onion finely chopped
• 1/2 cup / 25g Parsley finely chopped

Salad Dressing:

• 3+1/2 Tablespoons Lemon juice OR TO TASTE
• 1+1/2 Tablespoon Maple Syrup OR TO TASTE
• 2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
• 1 Teaspoon minced Garlic
• 1 Teaspoon Ground Cumin
• Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt)
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Cayenne Pepper (OPTIONAL)

Pre-heat the oven to 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.

Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Then remove from the oven place it on a cooling rack. Let it cool down.

Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.

To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.

By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.

Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion and parsley. Add the dressing and mix thoroughly. Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.

Once chilled, it's ready to serve. This is a very versatile salad recipe, serve with pita, in a lettuce wrap, with chips and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).