Hot Herb & Leaf Salad
- 1 large aubergine, Medium diced
- 1 large tomatoes, Medium diced
- 8 tablespoons extra virgin olive oil
- basil
- chard leaves
- coriander
- endive
- lambs lettuce
- parsley
- rocket
- spinach
- Heat two thirds of the oil in non-stick pan.
- Carefully stir the diced aubergine around the pan until the oil has been absorbed and diced pieces browning.
- Remove the pan from the heat and quickly stir in the diced tomato.
- Return pan to the heat, add remaining oil and all the leaf.
- Stir ingredients until the Green leaf has completely darkened in colour.
- Serve and eat whilst hot.
aubergine, tomatoes, extra virgin olive oil, basil, chard, coriander, endive, lambs lettuce, parsley, rocket, spinach
Taken from www.food.com/recipe/hot-herb-leaf-salad-190827 (may not work)