Recipes that are all gluten & dairy free

Warm Winter Salad

Recipe by Deliciously Ella

  • 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!

Serving Size
3 servings

Posted To: Entree, Sides, Vegetarian


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