EGGPLANT POMEGRANATE SALAD
Updated: Apr 18, 2019
One of my least favorite foods used to be the incredibly healing eggplant. I mean, I've had my fair share of baba ganoush and could get away with a few bites of grilled eggplant, but never had a taste for it. It was very frustrating the last few years trying to eat it especially knowing that it helps prevent blood clots in veins (I had two in 2012) and strokes while also protecting the arteries. It's a no brainer--eat more eggplant!
On the other hand, one of my favorite fruits is pomegranate. Yes, I was that kid who'd bring it to school while all the other kids gave me weird looks.
Pomegranates also heal our bodies. They're like a natural aspirin and can also help prevent blood clots while supporting healthy blood flow. Pomegranates contain one antioxidant in particular called punicalagin which has been shown to reduce the risks of heart disease.
This salad is a total game-changer and I recommend it to everyone because we can all benefit from these powerful ingredients.
INGREDIENTS: (please choose organic)
2 medium eggplants
1/2 pint container grape tomatoes or 3 roma tomatoes, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 green onion, finely chopped (I use only the greens)
1 tbsp pine nuts or chopped walnuts
Seeds from 1/4 or 1/2 pomegranate
2 garlic cloves, minced
2 tbsp fresh lemon juice
(I char the eggplant the day before merely for convenience)
Turn oven to 400F, make shallow slits on side of eggplants and let it cook in the oven on the lowest rack for about 40 minutes--skin will start to shrivel.
Then turn oven to broil, place eggplants on higher rack to char the skins (no longer than 5 minutes) to give them a smoky flavor.
Take them out of the oven and let them cool.
Peel the skins, discard and finely chop the flesh.
Store in fridge overnight or if using right away, place all the ingredients together.