Spinach is on my list of things to eat often, simply because it is tasty, versatile and really good for you. Here is a version with fresh spinach and cooked eggplant. The eggplant is cooked with parsley, lemon, garlic and onion. I didn’t have a red onion, but that would have looked very nice in this recipe. I have added garbanzo beans to make the salad more hearty. I served it as a side with lamb chops and plain cous cous. To be honest, it wasn’t a favorite for the kids, but my hungry husband liked it and I loved it. My kids don’t like eggplant (neither does my husband), which is why I ususlly hide it:
TRICK - I cut the peel off the eggplant and chop it finely, then add it to spaghetti bolognese or chili con carne. It gives a wonderful creamy texture and you can’t really taste or see the eggplant. The kids gladly eat it this way.
- 1 small eggplant
- 1 onion (red onion would be pretty), sliced
- 1-2 cloves of garlic, sliced
- Olive oil for frying
- Handful of parsley, chopped
- 1 can of garbanzo beans
- Zest and juice from 1/2 lemon
- 1/2 cup / 120 ml chicken broth
- 2 cups / 5 dl fresh baby spinach
- Slice and salt the eggplant and leave for app 15 minutes. Then wash and dry with paper towel.
- Meanwhile fry the sliced onion 3-4 min and cut the dried eggplant in cubes.
- Add the eggplant, garlic, parsley, chicken broth to the pan and cook for app 10 min.
- Add garbanzo beans. Season with salt, peber, lemon zest and juice.
- Cook for 2 more min.
- Put the fresh spinach in a serving bowl and pour the eggplant mixture over.
- Mix gently and serve.