I’m doing “a” cleanse, but not really “the” cleanse. I’m not eating meat and I’m severely limiting my non-vegan foods as well as added sugar. I actually think the most important thing for me to do right now is to make sure I’m getting enough SLEEP, so I don’t feel like my diet needed the biggest reset. I wanted to share this cleanse-friendly (i think) recipe I made the other day. I also made the Jerusalem cookbook hummus which I’m sure you’ve had.
- 1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red-wine vinegar
- 1/4 cup chopped mint
- 2 tablespoons small capers, rinsed
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.