WARM EGGPLANT SALAD
Support your Liver. Eat more eggplant!
[cooked-sharing]
Add two tablespoons of oil to a cookie sheet and toss eggplant cubes in the oil.
Sprinkle the eggplant with 2 teaspoons of salt and distribute evenly on the cookie sheet.
Bake in a 425 degree oven, tossing after 10 minutes. Eggplant will turn golden brown and become somewhat soft.
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.
Add the remaining oil to the pan. Add onions and tomato and sauté until the tomatoes soften.
Add eggplant to the tomato mixture and toss.
Add the chopped herbs and serve warm.
Ingredients
Directions
Add two tablespoons of oil to a cookie sheet and toss eggplant cubes in the oil.
Sprinkle the eggplant with 2 teaspoons of salt and distribute evenly on the cookie sheet.
Bake in a 425 degree oven, tossing after 10 minutes. Eggplant will turn golden brown and become somewhat soft.
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.
Add the remaining oil to the pan. Add onions and tomato and sauté until the tomatoes soften.
Add eggplant to the tomato mixture and toss.
Add the chopped herbs and serve warm.
