Lunch: Avocado and Frisée Salad with Cheese-Filled Eggplant Rolls

Recipe by Marcia Kiesel This recipe was inspired by a salad served at Ibiza, an excellent Basque restaurant in New Haven, Connecticut. The contrast of soft textures here is lovely — buttery avocado, tender roasted eggplant, and oozy La Serena cheese.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Avocado and Frisée Salad with Cheese-Filled Eggplant Rolls

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 narrow eggplant
3 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
5 oz. La Serena or other soft
2 tbsp. fresh lemon juice
1 Hass avocado
3 oz. frisée
2 tbsp. pine nuts
balsamic vinegar

Instructions

Preheat the oven to 400 degrees F. Lightly brush both sides of the eggplant slices with olive oil and arrange on a large baking sheet. Season with salt and pepper. Bake the eggplant for 15 minutes, or until tender.
With a spatula, carefully loosen the eggplant slices from the baking sheet. Set one piece of cheese at the wider end of each slice and roll up neatly; the eggplant rolls should be seam side down. Bake for about 3 minutes, or until the cheese begins to melt. Halve the rolls crosswise and keep warm.
Meanwhile, in a bowl, whisk the lemon juice with the 3 tablespoons of olive oil. Season with salt and pepper.
Halve and peel the avocado. Cut each half crosswise, then slice them lengthwise 1/3 inch thick. In a medium bowl, toss the frisée with 1 tablespoon of the dressing and transfer to a platter. Top with the avocado slices and the eggplant rolls. Drizzle the salad with the remaining dressing and sprinkle with the pine nuts. Pour drops of balsamic vinegar around the salad and serve.

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