I just LOVED incorporating grilled eggplant as it tastes AMAZING and adds another softer texture… I think it’s going to be my new ‘thing’.

Add a protein of your choice with the salad. I had basa fish alongside it for dinner and boiled eggs through the salad for the next day, easy peasy – you know I’m all about the time-savvy approach!

 

INGREDIENTS

A few big handfuls of baby spinach

8 small Mushrooms, chopped finely

1 Beetroot, raw and grated

1/2 eggplant, sliced and grilled

Sprouts

Pepitas, small handful

Sunflower sprouts, small handful

Chickpeas (optional)

METHOD

1) Grill eggplant until soft all the way through  –  I used the good ol’ George Foreman Grill to grill my eggplant, it was incredible and took about 3-4 minutes. Super quick and easy approach! You can add a tiny bit of olive oil, Himalayan rock salt and pepper to the eggplant if you want to.

2) Add all above ingredients to a big bowl as you wait for eggplant to cool slightly.

3) Add eggplant to salad, drizzle with olive oil and grind some pepper through the salad.

4) Enjoy with your choice of protein for a balanced and delicious meal!