You may certainly use whatever variety of eggplant you prefer. For this recipe, we used globe eggplant because it yields a firm flesh, fewer seeds and is easy to cut into planks.
Serves 4 Cook Time 10 Minutes
2 Tbsp tahini
1/4 Cup extra-virgin olive oil
2 Tbsp fresh lemon juice
1 clove garlic, minced
2 tsp low-sodium soy sauce
2 medium globe eggplants, trimmed and cut into 1 inch planks
1 (5oz) bag baby spinach
- Whisk the tahini, 2 tablespoon oil, lemon juice, garlic , and soy sauce in a small bowl until smooth. Season this with a little salt and pepper.
- Brush both sides of the eggplant with this mixture and grill the eggplant over a very hot grill until well browned and tender (about 4 minutes per side). Transfer the eggplant to a cutting board and slice in half lengthwise. Toss the eggplant into the dressing bowl and coat well.
- Remove the eggplant and set aside. Toss the dressing in a bowl over the spinach, add the eggplant, serve and enjoy.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center