Eggplant Salad with Dandelion Green

INGREDIENTS:

2 cups Dandelion Leaves, rinsed, cut to bite size

1 Chinese Eggplant, cut into 1 cm rounds

1 Avocado, pitted and cut into large chunks

10 Dried Dates, pitted

15 gram Feta Cheese

1 handful Hump Seeds (optional)

1 handful Pumpkin Seeds, toasted

Vegetable Oil (for frying)

DRESSING:

3 tablespoons Balsamic Vinegar

2 Olive Oil

1 tablespoon Agave Syrup

Salt and Pepper

DIRECTION:

1. Heat up 3 tablespoons of vegetable oil on a non-stick pan.  Add eggplants; fry them over medium heat for 5 minutes.  Flip them over and fry for another 5 minutes.  When the eggplants start to give in, press it gently with a spatula to release their juice and allow the juice to evaporate.  Transfer the eggplant to a dish.

2. In a large mixing bowl, add all salad ingredients and dressing.  Toss it gently with clean hands until well combined.  Serve immediately.