Change-of-seasons Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 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

Recipe

• 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.