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
Step 1In blender, combine all dressing ingredients. Purée until smooth. Set aside.
Step 2In 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 3Add 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 4Arrange 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)
- 2 g
- 95 mg
- 445 mg
- Total fat
- 5 g
- Saturated fat
- 0 mg
- 0 mg
- 9 g
- 4 g
- 3 g
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