Focus Your Health 3 Eggplant salad Makes 4 servings. Ingredients 2 small Chinese eggplants (or 1/2 large eggplant), cut into 1-inch pieces 3 tablespoons vegetable oil teaspoon salt teaspoon black pepper ¼ cup water 2 tablespoons pomegranate juice or cranberry juice 1 tablespoon balsamic vine- gar (or pomegranate syrup) bell pepper, seeded and chopped 1 small tomato, chopped cup green onions, sliced 1 tablespoon lemon juice (or sumac) Directions 1. In a large skillet, heat vegeta- ble oil over medium-high heat. 2. Add eggplant and ¼ tea- spoon of salt and pepper. Coat eggplant in oil, stirring and flipping to evenly coat. 3. When oil is completely absorbed, add ¼ cup water and cook for 2 minutes. Flip eggplant, cover and continue to cook for 1 minute. 4. When eggplant is cooked, pour into a medium-sized bowl. Add juice and vinegar (or pomegranate syrup), bell pep- per, tomato and green onion. Gently toss to mix so eggplant does not get mushy. 5. Cover with plastic wrap and refrigerate for 20 minutes, or until cold. 6. Sprinkle with sumac or lemon juice and remaining salt and pepper. Serve. Source: eatfresh.org/recipe/side-dish-salads/ eggplant-salad Chayote, hearts of palm and mustard greens Makes 6 servings. Ingredients 1 tablespoon olive oil 1 clove garlic, sliced thinly 2 chayote squash, chopped into large pieces 1 bunch mustard greens, chopped 1 14-ounce can hearts of palm, drained and sliced thickly 1 tablespoon lemon juice, or to taste ¼ teaspoon salt Black pepper to taste Directions 1. Heat oil in a large sauce- pan over medium-high heat. Add garlic and squash and cook for about 10 minutes, stirring frequently. 2. Stir in greens. Cover and cook for about 5 minutes, or until greens are slightly wilted. 3. Add hearts of palm. Stir gently and cook for 1 to 2 minutes. 4. Drizzle with lemon juice. Season with salt and pepper. Tip: Chayote’s texture and flavor mixes well with other vegetables. Any type of seasonal greens can be used. Source: eatfresh.org/recipe/side-dish/ chayote-hearts-palm-and-mustard-greens
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