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finding the perfect eggplant recipe

Hi all! I wanted to share a recipe from my new favorite cookbook, “Leon Fast & Free” by Jane Baxter and John Vincent. Yes, this is the same Leon as the restaraunt chain Leon, in Enlgland and GUYS! This cookbook is filled with the most creative and culturally inspired gluten free, dairy free recipes. The cookbook in its entirety isn’t paleo, but many of the recipes are or influenced by the diet.

For some reason, I’ve really been craving eggplant lately. This recipe caught my attention because of its use of spices and the caramelization on the eggplant in the photo. Eating with my eyes, you know how that goes!

Here’s the low down on the ingredients and what you’ll need!

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Spices > 1 tbsp mint, 2 tsp paprika, tsp pepper, tsp salt

Wisk till combined with > 3 tbsp of olive oil and 3 tbsp of balsalmic vineger

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Marinate eggplant wedges in the mixture for 30 min.

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Bake them for (honestly, this took much longer for me than the recipe said….) 40 minutes. The last 10 minutes add 1 tsp of chilli flakes and 2 tbsp of garlic. Why last ten minutes? So it doesn’t burn! (I missed that step but it still turned out good.)

Serve with arugula, toasted cashews, extra virgin olive oil, a sprinkling of fresh mint and some sprouts!

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My overall opinion on this recipe? The eggplant was spicier and more acidic than I anticipated, I think I was a little heavy handed on the chilli flakes, but I love spicy so that was a win for me! The eggplant is even better the next day! This salad would pair well with a juicy steak or some quinoa and chickpeas for my vegans out there, ayyyyy! I would 100% make this recipe again and add it to my salad for sureeee.

If you try this recipe, or have tried other recipes from “Leon Fast & Free,” I’d love to read about it!

Till next time, EM



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