Happy Wednesday!! These are super easy to make and can be used as an appetizer or for the main meal. Here's what you will need:
1 Large firm Eggplant Sea Salt and Pepper EVOO for brushing eggplant, plus more for drizzling 2 TBSP Apple cider vinegar 1/4 cup walnuts toasted and finely chopped 1 tsp lemon zest 3 cups of baby arugula or baby kale 1 cup cherry tomatoes, quartered 1/2 small purple onion, finely chopped 1 cup of quinoa (cooked)
In a bowl add in the tomatoes, purple onion, sea salt, pepper, 1 tbsp EVOO, 2 tbsp apple cider vinegar, lemon zest, toss together and allow to marinate while making the eggplant.
Heat up a pan or use an outdoor grill for the eggplant. Trim the ends of the eggplant, then cut lengthwise into 8 long, thin pieces. (1/8 to 1/4 inch slices). Salt the eggplant liberally and let drain on a towel about 10 minutes.
Pat dry and brush both sides of the eggplant with EVOO and season with pepper. Grill until tender about 2 minutes per side. Transfer to a work surface and allow to cool a little bit.
Layer each eggplant slice with baby kale, quinoa, purple onions, tomatoes, walnuts and then roll up. I like to use the corn cob holders to hold them into place, plus they are good for aesthetics. Makes the plate more fun. I had a small bowl with just the tomatoes and onions.
Bon appetite! How you treat yourself today determines how you are going to feel tomorrow! Are you doing everything today to ensure a healthy tomorrow? I am! My goal is to always feel good :). Here's to a healthy future!
I'm busy working on my blog posts. Watch this space!