Dairy-Free, Gluten-Free, Soy-Free, Vegetarian
SERVES 4
PREP TIME: 5 MINUTES / COOK TIME: 40 MINUTES
This simple warm salad comes together quickly, making it a perfect weeknight meal for the family, yet elegant enough for guests. It’s an unexpected side dish that’s full of health-promoting vegetables, nuts, and herbs.
¾ cup walnuts
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
½ teaspoon ground cinnamon
½ teaspoon salt
4 tablespoons extra-virgin olive oil, divided
1 large eggplant, cut into 1-inch dice
¼ cup chopped fresh mint leaves
Bioactive ingredients:
walnut, lemon, cinnamon, olive oil, eggplant, mint
1.
Preheat the oven to 350°F.
2.
Spread the walnuts out on a sheet pan. Transfer the sheet pan to the oven, and toast for 4 to 5 minutes. Flip the walnuts, and toast for another 4 to 5 minutes, or until golden brown and fragrant. Remove from the oven, leaving the oven on.
3.
Increase the oven temperature to 400°F.
4.
Meanwhile, in a large bowl, whisk together the lemon juice, honey, cinnamon, and salt. Whisk in 1 tablespoon of oil.
5.
Put the eggplant on a sheet pan. Drizzle with the remaining 3 tablespoons of oil. Transfer the sheet pan to the oven, and bake for 15 minutes. Flip the eggplant, and bake for 15 minutes, or until golden brown. Remove from the oven.
6.
While the eggplant is baking, coarsely chop the walnuts.
7.
Add the eggplant while still warm to the bowl, and gently toss to combine.
8.
Garnish with the mint and walnuts. Serve warm.
Per Serving:
Calories: 316; Total fat: 28g; Saturated fat: 3g; Protein: 5g; Total carbohydrates: 16g; Fiber: 6g; Sugar: 10g; Cholesterol: 0g