This salad uses eggplants and lentils combined with low-carb, gluten-free miso dressing. Lentils and miso are a rich source of phytoestrogens, which help you balance your hormones and protect your heart and bones, and reduce breast cancer risk.

Serving Size: 4

Ingredients for Eggplant Lentil Salad

  • Dried green or brown lentils, 1/2 cup
  • Vegetable broth, 2 cup
  • Eggplants, 500 gram
  • Olive oil, 2 tablespoon
  • Sea salt, 1/4 teaspoon
  • Ground pepper, 1/4 teaspoon
  • Cherry tomato, 200 gram
  • Mixed green (spinach, lettuce, or kale), chopped, 1/4 cup
  • Parsley, chopped, for garnish

Ingredients for Low-Carb Miso Dressing

  • White miso, 2 tablespoon
  • Rice vinegar, 2 tablespoon
  • Tamari sauce, 1 tablespoon (You can use soy sauce if you are not restricted by diet)
  • Sesame oil, 2 tablespoon
  • Ginger, grated, 1/2 teaspoon
  • Low-carb sweetener, 2 tablespoon

Instructions for Eggplant Lentil Salad

1.In a pot, boil vegetable broth. Put dried lentils and close the lid. Simmer at a low to medium temperature for 25 minutes until soft. Turn off the stove, drain, and set aside.

2.Cut eggplants into bite sized pieces.

3.Grease a skillet with olive oil. Stir fry eggplants for a few minutes until they are soft.

4.In a large bowl, mix all the salad ingredients by putting chopped green vegetables, cooked lentil, chopped tomato, and eggplants.

5.In a separate bowl, mix all the ingredients for miso dressing. Pour the dressing over the salad and mix well. Sprinkle chopped parsley for garnish.

Watch How to Make Eggplant Lentil Salad with Miso Dressing

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