Chilled Eggplant and Sun-dried Tomato Salad![]() INGREDIENTS: - 1 large eggplant, sliced into 1" thick pieces - 4 ounces sun dried tomatoes in olive oil - ¼ cup fresh basil leaves, chopped - 2 tablespoons extra virgin olive oil - 4 cups wild arugula, washed and spun dry - ¼ red onion, sliced thinly INSTRUCTIONS: - Preheat oven to broil. - Place eggplant on wire rack and cook 10-15 minutes flipping every few minutes and keeping a close eye to prevent charring (will be on the crisp side). - Remove from oven and let sit until cool enough to handle. - Place tomato (if using sun-dried; if using fresh, wait until right before serving to add), basil and oil in food processor. - Whiz until coarsely chopped. - Place in glass or ceramic bowl and stir eggplant in and cover tightly. - Chill overnight; remove from refrigerator 10 - 15 minutes before serving on top of arugula, with onion on top of that as a starter or add your favorite protein to create a full meal. (Serves 2) [Credit: Paleoista.com]
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