Chopped Eggplant, Almond & Herb Salad #vegan #healthy


I love thinking of serving of mixed greens plans that are remarkable and not lettuce based. This eggplant serving of mixed greens is such a victor. It's completely heavenly and stuffed with so much flavor and surface.

In the past I've just at any point utilized slim cuts of eggplant in servings of mixed greens, which are acceptable, however additional tedious to cook. By cutting the eggplant into little shapes, it cooks rapidly, but on the other hand is an extraordinary thick base for a plate of mixed greens.

The eggplant is rapidly sautéed until delicate and afterward threw in a cumin, lemon, garlic and nectar sauce. On the off chance that you are veggie lover you can without much of a stretch trade the nectar for maple syrup or another sugar of decision. The cubed eggplant ingests a portion of the sauce with the goal that each chomp is brimming with flavor. The eggplant is then thrown with toasted almonds, red onion, and loads of mint and parsley, which includes extraordinary newness.

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Chopped Eggplant, Almond & Herb Salad #vegan #healthy #salad #vegetables #veggies

Ingredients

  • 4 cups cubed eggplant
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp cumin
  • 1 tbsp honey or maple syrup
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 2 cloves garlic crushed
  • 2 tbsp extra virgin olive oil
  • 1/2 cup toasted almonds halved
  • 1/2 red onion finely sliced
  • 2/3 cup chopped fresh parsley
  • 2/3 cup chopped fresh mint
  • salt and pepper

Instructions

  1. Heat the 2 tbsp olive oil in a skillet, sprinkle the cubed eggplant with salt and cook over medium heat for approximately 8 minutes
  2. While the eggplant is cooking, in a bowl whisk together the cumin, sweetener, vinegar, lemon juice, crushed garlic and olive oil.
  3. Once the eggplant has begun to soften, pour the liquid overtop and cook for another minute before removing from the heat. Make sure that you do not overcook the eggplant, it should be tender but not mushy and still hold its shape.
  4. Transfer the eggplant along with all of the remaining liquid in the pan to a serving bowl or platter. Add in the almonds, red onion, parsley and mint and stir until well mixed, season with salt and pepper before serving.

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