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!
Tried this recipe?Let us know how it was!