This melt in the mouth dish is from our favourite vegetarian website / blog, Green Kitchen Stories. I love, love, love their food!
It's so easy to make, super-healthy, low carb & delicious. Green Kitchen Stories serve this eggplant dish as a stand-alone salad but John & I serve it with barbecued lamb (you can choose any protein of choice) and steamed green vegetables such as beans, broccolini & peas.
Not many people around us are vegetarian or vegan. So our aim is to try and introduce some great vegetarian dishes into our diet and reduce the amount of meat we eat. And in the process end up eating more vegetables and less meat.
Thank you to David, Luise & Elsa (Green Kitchen Stories) for making vegetarian food so beautiful and achievable!
One of the reasons we love this dish (besides the flavour & easiness to make) is that it's loaded with fibre.
The Heart Foundation recommends between 25-35g of daily fibre for good health.
The Baked Eggplant with Lentils, Brussel Sprouts & Pomegranates gives you 15g of fibre.
Adding a serve of steamed greens gives you 20g of your daily fibre along with all your Vitamin A & C in one meal!
CLICK HERE FOR THE BAKED EGGPLANT, LENTILS, BRUSSEL SPROUTS & POMEGRANTE SALAD RECIPE.
MAKE IT MORE PROTEIN-BASED
ADD MORE FIBRE
Enjoy & let us know if you loved it!
And don't forget to check out Green Kitchen Stories for more vegetarian recipes.