Eggplant is rich in antioxidants and makes a great dinner option. Eggplant is a happy little sponge ready to soak up the olive oil, which adds full flavor and texture to the dish.
Ingredients:
- Extra virgin olive oil, Fruity
- 1 small to medium eggplant, or 2 mini-eggplants, diced into 1 inch cubes
- 1 small red onion
- 1 cup cooked white beans, drained and rinsed if canned
- 4 cups mixed greens
- 1 teaspoon lemon zest or juice
- fresh ground salt and pepper to taste
Steps/Methods:
1.) Halve the onion and slice into very thin slices, placing in a bowl with the white beans. Add lemon juice or zest.
2.) Heat 1 tablespoon olive oil in a large non reactive skillet, preferably cast iron, to high, adding eggplant. This should all fit in one batch, but allow room as you want the eggplant to have space to brown. Cook eggplant until light brown, about 5-8 minutes, turning as needed, and reducing heat if browning too quickly. Remove from heat, allowing to cool slightly.
3.) Add to the white beans and onions, tossing together. Salt and pepper to taste.
4.) Arrange greens on two plates evenly, topping with the eggplant mixture. Drizzle olive oil over to taste.
Additional Tips:
- Extra virgin olive oil, Fruity
- 1 small to medium eggplant, or 2 mini-eggplants, diced into 1 inch cubes
- 1 small red onion
- 1 cup cooked white beans, drained and rinsed if canned
- 4 cups mixed greens
- 1 teaspoon lemon zest or juice
- fresh ground salt and pepper to taste
