Who else said they were resetting their diet starting today? 🙋🏽♀️ After a carb overload this Thanksgiving weekend, I am craving veg! This herb and eggplant dish from @ottolenghi is currently on rotation. If you’re into lemony and savory dishes then you have to add preserved lemon to your arsenal.
You can find a quick lemon paste hack in my flavor highlights.
Slice eggplant into 1 inch circles and roast on 400 for about 30 minutes until it’s completely cooked through. For the herb dressing combine, 1/3 of a preserved lemon (or swap in 1 tablespoon of lemon juice, or a 1/4 teaspoon of lemon paste), 1-2 teaspoons of maple syrup, a handful each of fresh dill, parsley and basil, and about a 1/4 cup of olive oil and s&p. Coat the eggplant in the dressing. You can add in a bit of extra protein by topping with some chopped nuts like cashew, pistachios, or walnuts. For an extra kick, add in some pickled chilies to bring some more acidity to the dish.