Nutritional Wisdom with Carly Pollack

Warm Winter Salad

Deliciously Ella

Warm Winter Salad

4 small eggplants
1 tbsp dried mixed herbs
2 bags organic spinach
4 tablespoons tahini
1 small lime (juiced)
3 1/4 cups sun dried tomatoes
3/4 cup pine nuts
sea salt 1 tsp
pepper 1 tsp
olive oil 1 tbsp
coconut oil 1 tbsp

Preheat the oven to 400. Slice the eggplant into strips that are 1/4 inch thick. Place the strips on a baking sheet and drizzle with olive oil, the dried herbs, salt and pepper. Bake for 20 minutes. Before the eggplant is almost done, place the spinach in a pan with a little coconut oil, salt and pepper and allow it to wilt. Once wilted, add the tahini, lime juice and sun dried tomatoes. In a separate pan, toast the pine nuts for a minute or 2, being sure not to let them burn- they don't need any oil to cook because they contain enough of their own. Add the eggplant and the pine nuts to the spinach pan and mix well before serving. Roast some chickpeas to add on top!

3 servings