Roasted vegetables salad

Cut eggplants and vegetables in half, coat with olive oil and salt and pepper. Place in the oven for 30 minutes or until roasted.

For the dressing sauce mix: olive oil, honey, mustard, soya sauce, cumin, paprika, garlic powder, vinegar and lemon juice together, add salt and pepper.

Chop the vegetables and coat with the dressing.

An addition of fresh garlic and ginger would create wonders. Also carrots and zucchini.You may add your favourite spices or whatever is available :)