200 gr iceberg lettuce or other leafy greens (baby spinach, red leaf, romaine)
1 small eggplant, sliced
25-30 gr walnuts (5-7 walnuts), optionally toasted
⅓ pomegranate
1 tsp dried basil
1 tsp sweet paprika
1 tsp garlic powder, optional
½ tsp chili flakes, optional
1 tbsp olive oil
Instructions
Slice eggplant, 2 cm/slice.
Mix eggplant slices with olive oil and basil, paprika, garlic powder, and chili flakes, optional.
Grill eggplant slices on medium heat for 2-3 minutes on each side or until they're golden.
Wash lettuce and chop it roughly. Place it into a bowl. Add walnuts (optionally toasted on dry pan for 4 mins), pomegranate seeds, and eggplant sliced.
Optionally, add dressing of your liking.
Nutrition Information
Calories: 430 Fat: 19 g Saturated fat: 1.9 g Unsaturated fat: 17 g Carbohydrates: 64 g Sodium: 34 g Fiber: 24 g Protein: 14 g Cholesterol: 0 g
Recipe by DIY BITES at https://diybites.com/grilled-eggplant-salad-with-walnuts-pomegranate/