My delicious meatless dinner: HOT SALAD!!!
- I cut and sliced eggplant, mushrooms and onion, added some salt and mixed.
- I stirfried the veggies with a tiny amount of cholesterol-free canola oil until the onions were almost transparent.
- I prepared a bed of lettuce and spinach with 1/2 tsp of olive oil and some salt and put the hot stirfried veggies on top.
I have recently been LOVING eggplant as a meat subsitute and used it in my veggie pizza and now in this salad.
Here are some of the benefits I found online for it:
Eggplant: This purple veggie has a solid, meaty texture compared to other vegetables and is a tasty centerpiece for dishes like baked eggplant parmesan or a complement to stir-fry and pasta recipes. Eggplant is nutritious to boot, packing in fiber, antioxidants, B vitamins, and potassium.
(picture is not mine, my cellphone is MIA at the moment lol)