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Eggplant Confetti Salad

Eggplant Confetti Salad

Eggplant Confetti Salad

Color and flavor add up to make a wonderful salad that is as good to eat as it is to look at. The eggplant is made “Parmesan” style, but is baked rather than fried. You can use any greens you like, but we prefer a spring mix. Add the tasty balsamic dressing, and you’ve got a hit!

Eggplant:

1 medium eggplant, sliced in ¾-inch rounds
7 Tablespoons spaghetti sauce
3 Tablespoons whole wheat breadcrumbs
½ cup shredded Mozzarella cheese
¼ cup olive oil
dash of salt

Salad:

8 cups spring mix
⅓ of a medium cucumber, cut in half moons
¼ cup of a combination of red, yellow and orange peppers, diced small
3 Tablespoons pine nuts, toasted and cooled

Dressing:

4 Tablespoons balsamic vinegar
1 cup olive oil
½ teaspoon garlic, minced
2 teaspoons palm or coconut sugar, or any type you like
1 egg white
¼ teaspoon salt
¼ teaspoon pepper

Directions:

1.      Brush both sides of eggplant slices with olive oil and sprinkle with salt. Bake at 350 degrees for 25 minutes or until well browned.

2.      Make dressing by whisking together the balsamic vinegar, egg white, garlic, sugar, salt and pepper. Pour in olive oil and whisk to desired consistency. Set aside.

3.      Sprinkle eggplant slices with breadcrumbs, spread with sauce and sprinkle with cheese. Bake another 10 minutes to melt and lightly brown the cheese. Allow to cool to room temperature.

4.      Arrange spring mix on plates. Add cucumbers, peppers and pine nuts. Drizzle with dressing.

5.      With a spatula, lay cooled eggplant on top of salads and serve.

Serves four. Total cooking time: 50 minutes

Tip from the HeartMath Kitchen:

Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.

Health food or natural food stores are the best bet to find either kind of sugar.

Related:
Quick Zucchini and Eggplant Casserole
Mediterranean Eggplant Delight

Read more: All recipes, Food, HeartMath Kitchen, Nourishing the Heart, Soups & Salads, Vegetarian, , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

46 comments

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5:04AM PDT on Aug 7, 2013

looks very good

6:35AM PDT on May 14, 2013

delicia de receita, adoro beringelas, fazem parte do nosso cardapio

1:35AM PDT on May 14, 2013

ty

11:49PM PDT on Apr 27, 2013

ty

8:25AM PDT on Jul 29, 2012

yum

4:02PM PDT on Oct 16, 2011

Sara,
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Thanks again.

5:30PM PDT on Sep 29, 2011

Great recipe and what a photo!

11:55AM PDT on Aug 16, 2011

Thanks. Looks good.

4:12PM PDT on Jun 29, 2011

slurp...tks

4:31AM PDT on Jun 21, 2011

Looks great, thank you.

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