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.
1 large eggplant
3 oz (60g) baby spinach
2 tablespoon balsamic vinegar
2 tablespoons olive oil
½ tablespoon blackstrap molasses
½ teaspoon salt
205 Calories per portion
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.