Serves 2
Ingredients:
1 eggplant
handful of small rainbow tomatoes
1/3 oz of toasted pine nuts
3 sun dried tomatoes
10-15 leaves of baby spinach
few leaves of fresh basil
Cut the eggplant and season with salt and pepper and grill on a pan for 5-6 minutes.
Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces.
Arrange the salad starting with the eggplant. Top with the tomatoes, fresh basil, and spinach.
Drizzle with your favorite salad dressing, or just some olive oil and lemon juice, and sprinkling of toasted pine nuts.
Enjoy!
