Clean Eating for the Holidays

This is a simple recipe that can be served as an appetizer or a main meal. It’s loaded with fiber, protein and antioxidants. It’s ideal for a chilly fall night when you’re entertaining or simply making dinner for yourself. Enjoy!

Roasted Eggplant Appetizer

Serves 4


  • 2 large eggplants, sliced in half lengthwise
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and pepper, to taste
  • 1 cup cooked red quinoa
  • 2 Tbsp. finely chopped red onions
  • 2 Tbsp. pecans
  • 1 Tbsp. finely chopped fresh parsley

Creamy Tahini Sauce

  • 3 Tbsp. well-stirred tahini
  • ¼ cup full fat coconut milk
  • ½ tsp. pure maple syrup
  • Sea salt and pepper, to taste

Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

Lay the eggplants face up on the prepared baking sheet. Drizzle with the oil and sprinkle with sea salt and pepper. Roast for 20-25 minutes or until the eggplant is tender.

Meanwhile, whisk the sauce ingredients together in a small bowl and set aside. Season to taste with sea salt and pepper.

Remove from the oven; set aside for 5 minutes, then top with the quinoa, onions, pecans, parsley and drizzle with the tahini sauce. Serve immediately.




HEADSHOTS Satya sisters_valpone

Amie Valpone is the founder of; and best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. She is a Manhattan Celebrity Chef, Nutrition Expert, Wellness Consultant and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes. Amie recently healed herself from a decade of chronic pain and shares her story of how Clean Eating  and Detox saved her life.