Eggplant Salad with Melon and Olives

This roasted eggplant salad with melon is sweet, savory, and a bit smoky. Olive and basil add pops of flavor.

4 whole Japanese eggplants (about 500g)
1/2 teaspoon salt
1 tablespoon olive oil
1 whole melon (about 1200g)
1/4 cup finely chopped olives
1/4 cup loosely packed basil ribbons

View the full recipe at The Seasoned Vegetable →