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Eggplant Sweet & Spicy

Meal: 191 cal Protein: 7 g Carbs: 30 g Fat: 7 g

This beautifully light, vegetarian dish is a wonderful cool summer option. We’ve eliminated the cheese plus breading and frying the eggplant because they just weren’t needed with Harissa combo and the lovely Crema we made

Serving size ½ C 191 cal Protein: 7 g Carbs: 30 g Fat: 7 g

Ingredients

  • 4 C Arugula
  • 2 Tbsp Lime Juice
  • Sea Salt
  • ¼ C Cashew Yogurt , plain and unsweetened
  • 1 Lime Zest & Juice
  • Sea Salt & Pepper
  • 1 Tbsp Olive Oil
  • 2 Lg or 4 Small Eggplants , cut into ½ slices
  • ¼ C Pineapple BBQ Sauce
  • ¼ C Pine Nuts , toasted
  • Mint

Directions

  1. In a bowl, toss arugula with lime juice, salt & pepper. Set aside
  2. In another bowl, combine yoghurt, lime juice, lime zest, salt and pepper. Set aside.
  3. Heat grill (or saute) pan over Medium. Brush with Olive Oil.
  4. Grill first side of eggplant (3-5 minutes), flip and brush first side with BBQ sauce.
  5. Grill second side of eggplant (2-3 minutes), flip and brush second side with BBQ sauce.
  6. Grill 1 minute, flip one last time, and cook 1 more minute. Set aside.
  7. TO SERVE: Start with Arugula, top with Eggplant and Finish with Crema, Pine Nuts, and Mint.
Sandy
  • Hurdle 9: Prepared Foods
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