Eggplant with Tahini & Truffle dressing  LoadingAdd to Favourites list

Orange List 45 mins 2 servings

Nutrition

154 Kcal
5g Fat
24g Carbs
13g Net Carbs
15g Sugars
6g Protein

Foods to Aid Digestion

An amazingly tasty meal of digestion-loving, nutrient-rich ingredients.

Eggplants contain fibre for digestion but also antioxidants (Chlorogenic acid) that enables the slow release of glucose into the bloodstream, and (nasunin) protects the heart.

Coriander is a wonderful detoxifier, removing heavy metals from the body. It contains cancer-fighting properties and balances blood sugar levels.

Magnesium from the tahini, assists in the formation of prostaglandins (hormone-like compounds found in all tissues) and controlling histamine levels. Calcium is present in tahini too, which is vital for the immune.

The distinct, amazing tasting truffle-enhanced oil is highly nutritional. Truffles are so rich in bioactive compounds that are anti-inflammatory, anticancer, antimicrobial and antidiabetic and contain protein, fibre, fatty acids, amino acids, minerals and carbohydrates.

For thousands of years, from one of the oldest cultivated fruits, pomegranate seeds have been valued for their antibacterial, anti-inflammatory and antiviral properties.

If you decide on using pomegranate seeds, you will be dosing yourself up with some isoflavones and other micronutrients.

Isoflavones are wonderful for hormonal disorders, several cancer types, cardiovascular diseases and osteoporosis.

Another potent and delicious EBS recipe that looks pretty, too. Enjoy!

 

 

Ingredients

  • 1 large eggplant
  • 1 spray olive oil
  • 1 tsp sea salt
  • 1 tbsp chopped coriander
  • 2 tbsp pomegranate seeds (optional)
  • Dressing:
  • Tahini dip recipe, replace the olive oil with 1 tsp to 1 tbsp truffle infused olive oil

Directions

  1. Preheat the oven to 200°C / 400°F.

  2. Cut the eggplant lengthwise into halves and, using the tip of a knife, score its flesh in a diamond cross-hatch.

  3. Place it on a baking tray, spray it with olive oil, and bake it for 40 minutes.

  4. While it’s baking, make the tahini dip replacing the olive oil in the recipe with truffle-infused oil, to taste. Water the tahini down so it becomes runny.

  5. Once baked, drizzle with the truffled infused tahini dressing, and decorate with pomegranate seeds and chopped coriander leaves.

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