Lebanese Eggplant Salad
The star of today’s salad is the “Eggplant”.
Did you know that it has been used for controlling and managing diabetes thanks to the high fiber and low soluble carbohydrate?
Lebanese Eggplant Salad
Ingredients
Eggplant| 1
Tomato| 1 cup diced fresh tomato
Bell pepper| 1 cup diced bell pepper
Onion| ½ cup chopped spring onion (or any kind of onion)
Dressing
Parsley| ½ cup chopped
Lemon| 1, juice of lemon
Olive oil| 5 tbsp.
Garlic clove| 1 minced
Add Pomegranate molasses, salt, pepper to taste
Directions
1. Lightly rub eggplant with olive oil
2. Put the whole eggplant as is, (only cut and remove the stem from the top) in a roasting pan with 1/2” of water in the bottom of the pan.
3. Roast in 400 degrees for about 20 minutes or until eggplant is tender but still firm.
4. Chill immediately.
5. Peel eggplant when cool enough to handle then cut it roughly into small/medium diced pieces and put in salad bowl.
6. Add the rest of the ingredients and mix gently.
7. Serve at room temperature.
Healthytude Tip: Serve as a side to rice or quinoa for a vegetarian option or with grilled or baked fish, meat or chicken for non-vegetarian option.
Yasmine is a Nutrition and Health Coach whose rich professional expertise is complemented by a caring, fun and integrative approach to nutrition and wellbeing. Through Healthytude, her nutrition and health coaching business, Yasmine offers a unique transformative experience. Her talent is making her clients’ nutrition needs reachable while helping them identify the life areas they need the most support with– physical, mental and emotional. As a result, her clients reach the healthiest, happiest, and most productive version of themselves. Follow Yasmine’s journey on Instagram and Facebook.
