Eggplant Cabbage Bowl

Eggplant Cabbage Bowl

Bowl: Serves: 1 // Serving Size: 1 bowl // Prep time: 40 min

Sauce: Serves: 4 // Serving Size: 2 tbsp // Prep time: 5 min

INGREDIENTS

4 Slices of eggplant, 1/2 inch thick

Marinade:

1/4 cup Parsley, Chopped

2 tbsp EVOO

1 Garlic Clove, Minced

1/2 tsp Ginger, Grated

1/2 Lime, Juiced

S+P to taste

pinch of cayenne (optional)

Cabbage: 

1 cup purple cabbage, sliced thinly

1 tbsp coconut oil melted

S+P to taste

Sauce:

2 tbsp tahini

1 tsp balsamic vinegar

1/2 lime, juiced

1/2 tsp ginger

1/4 c water

S+P to taste

Egg:

1 egg

1 tsp Himalayan Salt

1 tbsp aminos

Base: 

1 cup spinach

Toppings:

2 radishes

1/2 avo

1 tsp chia seeds

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. Marinate the eggplant: In a shallow dish, mix parsley, evoo, garlic, ginger, lime juice, cayenne, salt and pepper. Coat the eggplant slices in the marinade and set aside.

 3. While the eggplant marinates, roast the cabbage and make the sauce: Spread the sliced cabbage in a baking dish with some room to breathe. Drizzle coconut oil over the cabbage and place in the oven for 15 minutes, stirring halfway through. 

4. In a small blender cup, combine tahini, balsamic, lime, ginger, and water. Blend for 1-2 minutes until smooth. Add salt and pepper to taste, transfer to a bowl and set aside while you cook the eggplant and egg.

5. Cook the eggplant: Bring a small pot of water to a boil while you heat a separate pan to medium heat. Place the eggplant into the pan and cook for 4-5 minutes per side, until golden brown.

6. While the eggplant cooks prepare the egg: Dissolve the salt into the boiling water. Place the egg into the water and set a 5 minute timer. 

7. After 5 minutes, remove the pot with the egg from the heat. Keep the egg in the hot water for an additional 2 minutes. After 2 minutes, rinse the egg under cold water to stop the cooking process. Place aminos in a small bowl, peel the egg, and set the egg to marinate in the aminos for 5 minutes. 

8. To assemble: place spinach at the bottom of the bowl. Top with radish, eggplant, cabbage, and avocado. Slice the egg in half and place on top. Garnish with chia seeds. To serve, drizzle the sauce on top and enjoy :)

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

Bowl Nutrition Facts (without sauce):

Balsamic Tahini Sauce Nutrition Facts:

 

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