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“Adapted from recipe by Joe Yonan, posted on Washington Post web site in 2011. This microwave-then-broil method makes vegetables crisp outside and creamy inside. Other ingredients to try: Beets, celery root and parsnips. MAKE AHEAD: Microwave veggies up to 5 days in advance!”
READY IN:
25mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant and sweet potato in microwavable dish with just enough water to cover the bottom of the dish. Cover with lid and microwave on high 5 minutes or until tender. Discard water.
  2. Whisk together: tahini, vinegar, smoked paprika, salt to taste, and 1-3 tablespoons water as needed to form a smooth vinaigrette. The yield will be about 3 to 4 tablespoons. Use 1 tablespoon for this salad; the rest will keep for 3 to 4 days, refrigerated.
  3. Position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
  4. Mix eggplant and sweet potato with the chickpeas on a small baking sheet; drizzle with the oil and season with salt. Broil until browned, 5 or 6 minutes, shaking the baking sheet every couple of minutes for even browning.
  5. Transfer vegetables to a serving bowl and toss with spinach. Drizzle with the tablespoon of vinaigrette, and eat warm.

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