WARM EGGPLANT SALAD

Support your Liver. Eat more eggplant!

[cooked-sharing]

Yields1 Serving
 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.

Category

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

Directions

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.

Notes

WARM EGGPLANT SALAD