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Categories:
eggplant sweet potato Tahini red wine vinegar paprika water salt chick peas olive oil baby spinach leaves
Viewed: 14 - Published at: 6 years agoIngredients
- 1 small eggplant, cut into 1/2-inch chunks
- 1 small sweet potato, scrubbed and cut into 1/2-inch chunks
- 1 tablespoon tahini (sesame seed paste)
- 1 tablespoon red wine vinegar
- 14 teaspoon paprika
- 1 -2 tablespoon water
- sea salt
- 14 cup canned chick-peas, drained & rinsed
- 1 teaspoon olive oil
- 1 cup baby spinach leaves, thoroughly dry
Method
- Place eggplant and sweet potato in microwavable dish with just enough water to cover the bottom of the dish.
- Cover with lid and microwave on high 5 minutes or until tender.
- Discard water.
- Whisk together: tahini, vinegar, smoked paprika, salt to taste, and 1-3 tablespoons water as needed to form a smooth vinaigrette.
- The yield will be about 3 to 4 tablespoons.
- Use 1 tablespoon for this salad; the rest will keep for 3 to 4 days, refrigerated.
- Position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
- Mix eggplant and sweet potato with the chickpeas on a small baking sheet; drizzle with the oil and season with salt.
- Broil until browned, 5 or 6 minutes, shaking the baking sheet every couple of minutes for even browning.
- Transfer vegetables to a serving bowl and toss with spinach.
- Drizzle with the tablespoon of vinaigrette, and eat warm.
