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.
2oz (60g) spinach
2 tablespoon balsamic vinegar
½ tablespoon blackstrap molasses
1Cut the eggplant into round slices and then quarter each. Arrange in a single layer on a baking tray lined with baking paper. Roast in the oven for 15 minutes or until the top becomes golden brown.
2Make the dressing: mix 2 tablespoons of balsamic vinegar with ½ tablespoon blackstrap molasses until combined.
3Arrange spinach on a plate, top with eggplant and drizzle with dressing. Optionally, sprinkle the salad with pine nuts.