Warm Winter Salad

Recipe by Deliciously Ella

Ingredients

• 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

Directions

• 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!

Serving Size
3 servings

Posted To: Entree, Sides, Vegetarian