Eggplant Salad

Garlic & Herb Sautéed Eggplant and Okra Salad

Ingredients:

• 2 BDA Chinese Eggplants

• 2 cups washed and chopped BDA Okra

• 1 BDA onion chopped

• ½ cup of BDA Cherry Tomatoes chopped

• 1 tbs chopped mint

• 1 tbs chopped parsley

• 1 tbs chopped oregano

• BDA Spinach and lettuce 

• Olive oil

• ½ tsp smoked paprika

• 3 cloves garlic minced

• Salt and pepper

Instructions:

1. Wash and cut eggplant, okra and onions into slices. Toss into skillet with minced garlic and drizzle with olive oil, season with salt and pepper to taste. Sauté on medium high until vegetables are tender and browned, approx. at least 10 - 15  minutes.

2. While vegetables are cooking, wash the spinach, lettuce and sliced tomatoes to create a salad. Toss together in a bowl. In small dish, mix together oil with herbs, paprika, salt and pepper for a dressing.

3. Add the sautéed vegetable medley onto the salad. Drizzle with the dressing.

4. Serve and enjoy!

Adapted from Every Last Bite and Liffe Healthy.