EGGPLANT AND FENNEL SALAD
Time in the Kitchen: 20 minutes
Servings: 2
1 large eggplant
1 fennel bulb, very thinly sliced (use a mandoline to slice if you have one)
¼ cup olive oil
2 tablespoons sherry vinegar
1-2 garlic cloves, finely chopped
¼ teaspoon paprika
½ teaspoon salt
¼ cup finely chopped parsley
1-2 green onions
Few people know that eggplant cooks incredibly well in the microwave. The texture is less oily and mushy than eggplant cooked on the stove and it
only takes 6 minutes from start to finish. This salad has fantastic flavor and can be a meal in itself, although it pairs especially well with the Tahini
Chicken Salad (page 73).
Cut the eggplant in half lengthwise, then cut each half lengthwise into fourths.
Place on a plate and cover (another plate works well for this) then microwave 6 minutes, until eggplant is soft and easy to pierce with a fork.
Slice the eggplant into bite-sized pieces and combine in a bowl with fennel.
In a small bowl, whisk together olive oil, vinegar, garlic, paprika and salt. Pour over eggplant. Add parsley and green onions to the bowl. Mix
well.
Macronutrient Profile (perserving)