Spinach Eggplant

This dish is very high in vitamins A, C, K, B6 and folate and minerals magnesium, potassium, copper and manganese. It also offers quite a bit of fiber with 10g per portion. It’s nutritious and comforting and will work both in hot and cold weather.

Spinach Eggplant Recipe by DAREBEE
INGREDIENTS
1 large eggplant
3 oz (60g) baby spinach
2 tablespoon balsamic vinegar
2 tablespoons olive oil
½ tablespoon blackstrap molasses
½ teaspoon salt
Makes 2 portions
205 Calories per portion
Protein 3.5g
Carbohydrates 18.9g
Fat 14.6g
Fiber 9g
Calcium 74mg
Iron 2mg
Potassium 846mg

1Cut the eggplant into round slices and then quarter each. Arrange in a single layer on a baking tray. Salt it and leave for 15 minutes. The salt will draw the moisture out, wipe it off with a paper kitchen towel, drizzle the eggplant with 1 tablespoon of olive oil and roast in the oven for 15 minutes or until the top becomes golden brown.

2Make the dressing: mix 1 tablespoon of olive oil, balsamic vinegar, blackstrap molasses and salt until combined.

3Arrange spinach on a plate, top with eggplant and drizzle with dressing. Optionally, sprinkle the salad with pine nuts.

Spinach Eggplant Recipe by DAREBEE
Spinach Eggplant Recipe by DAREBEE
Spinach Eggplant Recipe by DAREBEE
Spinach Eggplant Recipe by DAREBEE
Spinach Eggplant Recipe by DAREBEE