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Super Light Eggplant Salad

1 eggplant

8 oz jar pitted green olives (Castelvetrano, Cerignola, Manzanilla, etc.)

1 TBSP olive oil

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

1 bunch parsley

1 lemon

1/2 cup pine nuts

Preheat the oven to 375 degrees F. While the oven is preheating, wash the eggplant and dice into approximately half inch pieces. No need to peel, the skin is great to leave on! Put the diced eggplant into a large baking dish or on a cookie sheet lined with parchment paper for easy cleanup. Add the olive oil over the diced eggplant and mix to coat. Then add the 2 tablespoons of BUTTERY AUTUMN MIX and stir to coat well. Bake in the preheated oven for 20 minutes. Remove and let cool while you finish the rest of the ingredients.

Cut the pitted olives in half and add to a large salad bowl. Rinse the bunch of parsley in a colander and cut the bottom stems off. Mince the parsley leaves and then add to the bowl with the olives. Cut the lemon in half and squeeze the juice over the olives and parsley. Add in the pine nuts. When the eggplant is done, add to the salad bowl and stir everything well. Serve warm as a side dish to meat or grain or as a cold salad.


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