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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This microwave-then-broil method makes vegetables crisp outside and creamy inside. Other ingredients to try: Beets, celery root and parsnips. MAKE AHEAD: Microwave veggies up to 5 days in advance. Ingredients:
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 |
1/4 teaspoon paprika |
1 -2 tablespoon water |
sea salt |
1/4 cup canned chick-peas, drained & rinsed |
1 teaspoon olive oil |
1 cup baby spinach leaves, thoroughly dry |
Directions:
1. 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.
2. 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.
3. Position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
4. 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.
5. Transfer vegetables to a serving bowl and toss with spinach. Drizzle with the tablespoon of vinaigrette, and eat warm.
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