Wilted rainbow chard with seared eggplant and parsley vinaigrette | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) tightly packed fresh parsley leaves
• 1/3 cup (75 mL) reduced-sodium chicken broth
• 1/4 cup (50 mL) chopped shallots
• 1 tbsp (15 mL) cider vinegar
• 2 tsp (10 mL) canola oil
• 1/4 tsp (1 mL) freshly ground black pepper
• 2 baby eggplant or 1 medium eggplant, unpeeled and cut into 1-inch (2.5 cm) pieces (4 cups /1 L)
• 1 bunch fresh rainbow chard, rinsed well and chopped (4 cups /1 L)