Recipe:
Classic Middle Eastern flavors of tahini, eggplant, and pomegranate make for an easy and satisfying salad. Tahini makes a delicious, super creamy dressing that is high in beauty minerals including calcium, iron, and magnesium. The soft and tender eggplant pairs well with the fresh crisp spinach and crunchy and sweet pomegranate arils.
Ingredients:
For the salad:
1 small eggplant (or 1⁄2 large), cubed
1 teaspoon extra virgin olive oil
Pinch salt
1 8 oz bag spinach
Seeds of 1 small pomegranate
2 tablespoons chopped parsley
For the tahini sauce:
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water
1 clove garlic, minced
Pinch of salt
Instructions:
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss eggplant with olive oil and salt and place in one layer on prepared baking sheet. Roast for 25-30 minutes, until soft and slightly browned. In a large bowl, combine spinach, roasted eggplant, pomegranate seeds, and parsley. In a small bowl, mix together tahini, lemon juice, water, garlic, and salt. Drizzle sauce over salad and mix to evenly distribute.
Yields: 4 servings
Per serving: 163 calories, 5.28 g protein, 25.48 g carbohydrates, 8.3 g fiber, 14.11 g sugars, 6.24 g fat, 0.86 g saturated fat, 0 g trans fat, 0 mg cholesterol, 130.92 mg sodium, 87.58 mg calcium, 0.05 g omega-3 fats, 5533.27 IU vitamin A, 30.77 mg vitamin C, 0.85 mg vitamin E, 2.79 mg iron, 0.84 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.