Joanna’s Eggplant

From Joanna:

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. 

Marinated Eggplant with Capers and Mint
  • 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

Preheat broiler.

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.

I’m now making vegan chili.

About shainashealy

I empty jars and fill jars
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