Image: Brittany via Eating Bird Food

Ingredients:


  • 1 large eggplant (aubergine), cubed
  • 1 tablespoon coconut oil or ghee
  • large pinch of pink Himalayan salt
  • large pinch of freshly ground black pepper
  • pinch of chilli flakes
  • 3 cloves garlic, crushed
  • 1 punnet grape tomatoes, halved
  • 1 tablespoon butter or ghee
  • 2 chicken breasts, cut into chunks
  • ½ medium brown onion, finely chopped
  • ½ large head of cauliflower, grated
  • 1 small handful of fiat-leaf (Italian) parsley, finely chopped
  • 1 small handful of basil, finely chopped
  • 1 tablespoon olive oil
  • juice of 1 lemon
  • 1 small handful of baby spinach leaves, roughly chopped
  • 1 small handful goat’s feta, crumbled, to serve (omit if you are sensitive to dairy)

Directions

  1. Preheat the oven to 200°C (400°F). Line two baking trays with baking paper.
  2. Place the eggplant in a bowl, mix through the coconut oil, then add the salt, pepper, chilli flakes and garlic.
  3. Mix well, then turn out onto a baking tray and roast for 20-30 minutes, turning once.
  4. As the eggplant is cooking, place the tomatoes on the second tray and roast for 15 minutes.
  5. Melt the butter in a pan over a medium heat and brown the chicken until cooked  through. Turn  out  onto a plate  to cool.
  6. In the same  pan brown  the onion until  soft,  then  add the cauliflower and stir  for a few minutes.
  7. Take off the heat and allow to cool in the pan for 5 minutes
  8. Add the parsely and the basil to the cauliflower and mix together.
  9. Place the  olive oil and lemon juice in a small  jar and shake  until  well combined
  10. Gently toss the roasted eggplant, roasted tomato, chicken, cauliflower mix and spinach in a large bowl until combined.
  11. Drizzle with the lemon and olive oil and serve with goat’s feta sprinkled on top.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.