WARM EGGPLANT SALAD
Support your Liver. Eat more eggplant!
[cooked-sharing]
1 eggplant, diced
1/2 onion, sliced
1/4 cup of pine nuts
2 teaspoons of salt
4 Tablespoons of olive oil
1 tomato, sliced
handful of cilantro or basil, chopped
1
Add two tablespoons of oil to a cookie sheet and toss eggplant cubes in the oil.
2
Sprinkle the eggplant with 2 teaspoons of salt and distribute evenly on the cookie sheet.
3
Bake in a 425 degree oven, tossing after 10 minutes. Eggplant will turn golden brown and become somewhat soft.
4
Meanwhile, brown the pine nuts over medium heat in a large sauté pan. When nuts are golden, remove them from the pan and set them aside.
5
Add the remaining oil to the pan. Add onions and tomato and sauté until the tomatoes soften.
6
Add eggplant to the tomato mixture and toss.
7
Add the chopped herbs and serve warm.
CategoryVegetables
Ingredients
1 eggplant, diced
1/2 onion, sliced
1/4 cup of pine nuts
2 teaspoons of salt
4 Tablespoons of olive oil
1 tomato, sliced
handful of cilantro or basil, chopped
