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
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.
Ingredients
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
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
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.
