Wilted rainbow chard with seared eggplant and parsley vinaigrette

Serve as a side or toss in some grilled tofu or chicken for a satisfying main dish

80 cal Serves 6

Prep time 0h 10m

Cook time 0h 8m

Total time 0h 18m

Ingredients

1 cup (250 mL) tightly packed fresh parsley leaves
1/3 cup (75 mL) reduced-sodium chicken broth
1/4 cup (50 mL) chopped shallots
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) canola oil
1/4 tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) canola oil
2 baby eggplant or 1 medium eggplant, unpeeled and cut into 1-inch (2.5 cm) pieces (4 cups /1 L)
1 bunch fresh rainbow chard, rinsed well and chopped (4 cups /1 L)

Step 1

In blender, combine all dressing ingredients. Purée until smooth. Set aside.
Step 2

In large skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. Add eggplant and cook 3-5 minutes, until golden brown on all sides, stirring frequently. Remove from pan and cover with foil to keep warm. Set aside.
Step 3

Add rainbow chard to same skillet over medium-high heat. Cook 1-2 minutes or until chard wilts, stirring frequently. Remove from heat and arrange chard on serving platter.
Step 4

Arrange eggplant over top of chard. Drizzle parsley vinaigrette over eggplant and chard and serve.

The meatiness of the eggplant with some added grilled tofu would make this an excellent vegetarian meal, or you could add grilled chicken if you like. For variety, substitute beet greens, collard greens or spinach for the rainbow chard.

Per serving (1 of 6)

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