Eggplant & Basil Salad  LoadingAdd to Favourites list

Green List 2 servings


211 Kcal
8g Fat
35g Carbs
17g Net Carbs
21g Sugars
6g Protein

Eggplant & Basil Salad

This dish will be a favorite non-acid-reflux-forming side dish to go with your other easily digestible foods on Eat Burn Sleep.

It’s easy to make and won’t cause heartburn, but Eat Burn Sleep recipes go deeper than that!

It makes your gut happy, and your brain benefits too. Now, that is evidence-based science, but the anthocyanins in the eggplant skin also help brain cell development!

Your inflammatory condition, which causes gastric issues, will be repaired, and as it improves, it will be able to soak up more nutrients, and there is so much in this dish.

A members’ favorite. We hope it becomes one of yours, too!


  • 2 eggplants
  • 1 clove of garlic
  • 2 tbsp of chopped basil
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar (any vinegar works)
  • 1/2 lemon
  • 1/2 tsp of salt
  • 1/2 tsp black pepper


  1. Preheat your oven at 350℉/ 175℃ (fan oven). Place the eggplants in a baking dish, pierce them with a knife and bake them for 1 hour.

  2. Once baked, take them out of the oven and let them completely cool down. Gently peel them and remove the skin. Place them in a dish and cut them into cubes. Place the eggplant in your serving dish.

  3. Place the crushed garlic, lemon juice, vinegar, salt and pepper
    in a bowl. Mix really well before adding the olive slowly while continuing whisking. Once well mixed, pour over the eggplants. Decorate with the chopped basil. It is ready!

  4. You can store the salad in the fridge and consume it when it is colder or have it at room temperature.

Serving Tips

It is absolutely delicious with anything but I especially love it with fish.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 2 days without the dressing mixed in.

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