Green beans eggplant in a vinegar dressing are very high in fiber and all essential vitamins and minerals yet very low in Calories. The dish can be served on its own or alongside a steak or a veggie burger.
2 cups green beans
½ cup pomegranate seeds (optional)
2 tablespoon pine nuts (optional)
For the dressing
2 tablespoons apple cider vinegar
½ tablespoon molasses
2 garlic cloves (optional)
193 Calories per portion
1Cut eggplants into strips and arrange on a piece of baking paper on a baking tray in a single layer.
2Place the tray in the oven and roast the eggplant at 240C for 20 minutes or until the eggplant begins to brown. Stir the eggplant strips once halfway through.
3If using raw green beans: Transfer green beans to a deep pan and add ½ cup of water. Steam fry the green beans for 5 minutes. Drain the water if any is still left and set aside.
If using frozen cooked green beans: simply defrost the green beans under running water. Set aside until needed.
4Make the dressing by crushing garlic and mixing it with vinegar and molasses.
5Combine eggplant and green beans together in a salad bowl, drizzle with the dressing and sprinkle with pomegranate seeds and pine nuts.