WARM EGGPLANT SALAD

Eggplant is an excellent food that supports healhty Liver function.Add a bit of vinegar for an extra liver boost.
Soaking the eggplant in slightly salted water brings out the bitterness and limits the absorption of oil.

Yields1 Serving
 1 Eggplant, diced
 2 Teaspoons of salt
 ½ Tomato, diced
 Bowl of cold water
 Handful of parsley, chopped
 1 Clove of garlic, minced
 1 Teaspoons of oil
 ½ Onion, diced
 Pepper to taste
1

To the bowl of cold water, add one teaspoon of salt. Place the diced eggplant in the bowl and submerge by placing a small plate or bowl over the eggplant. Let sit for 20 minutes.

2

Heat the over to 400 degrees.
Drain the eggplant and dry on a towel. When dry, add the eggplant to a cookie sheet.

3

Sprinkle with the remaining salt, and pepper over the eggplant.
Next drizzle the oil over the mixture then bake for 20 minutes or until tender.

4

Transfer eggplant to a bowl and add the onions, tomato and parsley.
Mix well and adjust for salt.

CategoryCooking Method

Ingredients

 1 Eggplant, diced
 2 Teaspoons of salt
 ½ Tomato, diced
 Bowl of cold water
 Handful of parsley, chopped
 1 Clove of garlic, minced
 1 Teaspoons of oil
 ½ Onion, diced
 Pepper to taste

Directions

1

To the bowl of cold water, add one teaspoon of salt. Place the diced eggplant in the bowl and submerge by placing a small plate or bowl over the eggplant. Let sit for 20 minutes.

2

Heat the over to 400 degrees.
Drain the eggplant and dry on a towel. When dry, add the eggplant to a cookie sheet.

3

Sprinkle with the remaining salt, and pepper over the eggplant.
Next drizzle the oil over the mixture then bake for 20 minutes or until tender.

4

Transfer eggplant to a bowl and add the onions, tomato and parsley.
Mix well and adjust for salt.

WARM EGGPLANT SALAD