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Reverse Your Fatty Liver Warm Eggplant Almond Salad

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Prep Time 8 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients
  

  • 2 eggplants cut into cubes
  • 2 Tbsp Bragg Organic Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 1 tsp cumin
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 2 cloves garlic crushed
  • 2 Tbsp Bragg Organic 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 to taste

Instructions
 

  • In a medium high heat frying pan, heat the 2 tbsp olive oil, eggplant and salt. Cook for about 8 minutes or till the eggplant is soft but not mushy.
  • While the eggplant is cooking, whisk the cumin, honey, vinegar, lemon juice, garlic and oil in a large serving bowl till well incorporated.
  • Once the eggplant is done, add the liquid mixture to it and cook just till it's hot, then remove from heat.
  • Pour the eggplant mixture back into the serving bowl.
  • Add in the almonds, red onion, parsley and mint and stir until well mixed.
  • Season with salt and pepper to taste and enjoy!