Egg, Beets & Eggplant Salad
Ingredients
• 1 cup / 225 g beetroot, roasted, chopped
• 1 1/2 cups / 340 g eggplant, roasted, flesh scooped and chopped
• 1 cup / 100 g mushrooms, sliced
• 2 cups / 60 g fresh spinach, roughly chopped
• 2 eggs, whole
• 2 tbsp / 30 ml extra virgin olive oil
• 1/4 cup / 60 ml plain yogurt
• 1/2 cup / 15 g microgreens
• 2 tbsp / 8 g fresh cilantro, chopped
• 2 tsp / 10 ml balsamic vinegar
• Salt, to taste
• Black pepper, to taste
Instructions
1. Preheat oven to 410 °F / 210 °C. Roast beetroot for 30 minutes and eggplant for 40 minutes. Let cool completely.
2. Heat olive oil in a pan over medium heat. Add mushrooms and spinach; sauté until softened.
3. Push vegetables aside and add eggs; scramble until cooked. Mix everything together and remove from heat.
4. Add roasted eggplant flesh and chopped beetroot to the pan mixture; stir to combine.
5. Add microgreens, cilantro, and yogurt; mix gently.
6. Season with salt, black pepper, and balsamic vinegar. Toss gently before serving.
Tip
• Top with roasted pine nuts for extra crunch and flavor.