Eggplant & Radicchio Salad with Miso Tahini

This very purple salad is rich in ‘anthocyanin’ – a beneficial antioxidant to promote skin health as well as lower inflammation in the body.

Roasted eggplant that’s dressed in a sticky pomegranate glaze is then paired with radicchio, green olives, crumbled feta, crunchy seeds and drenched in lashings of a very addictive sweet and salty miso tahini.

Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 20 Mins

More Yumminess

If you vibed the recipe above, you're gonna love these ones too

What Brooke's Loving