Dinner

Egg, Beets and 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.
  7. Tip
  8. • Top with roasted pine nuts for extra crunch and flavor.
Shopping Cart
Scroll to Top