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Triticale & Roasted Eggplant Salad with Dill

Instead of baking, try grilling the eggplant during your next cookout.

  • 1/4 cup Dill chopped fresh
  • 1 Tbsp Red Wine Vinegar
  • 3/4 cup Triticale Berries cooked & chilled
  • 1/4 tsp Black Pepper ground
  • 1/4 tsp Sea Salt
  • 7 Tbsp Olive Oil
  • 1-2 Garlic cloves, minced
  • 1 Yellow Onion large sized & cut into thin slices
  • 1 Eggplant(s) large-sized, (about 1 lb.) cut into 1/4 inch thick slices


Preheat oven to 450°. Generously butter a baking sheet, set aside.

Arrange the eggplant slices on the prepared baking sheet. Place the onion over the eggplant. Sprinkle with the minced garlic and drizzle with 3 tablespoons of the olive oil. Sprinkle with sea salt and fresh ground black pepper. Bake until the eggplant is tender, 35-40 minutes.

Transfer the eggplant mixture to a cutting board and chop. Transfer the chopped mixture to a serving bowl, toss in the cooked triticale, and add the remaining 4 tablespoons olive oil, vinegar and 1/4 cup chopped dill. Add salt and pepper to taste, and sprinkle with additional dill. Serve slightly chilled. Garnish with fresh dill. Makes 6 servings.

Triticale & Roasted Eggplant Salad with Dill


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Products Used in this Recipe

Grains Beans Seeds
Triticale Berries

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Baking Aids
Sea Salt

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