Bored of avo toast? This quick and healthy plant-based meal is packed with flavour and brain-boosting nutrients to keep you happy and healthy while at home in self-isolation.
One of the reasons that this dish is a tasty brain food is the purple skin of eggplant, which contains a compound called nasunin. This antioxidant flavonoid has been shown to protect brain cell membranes, thereby enhancing nutrient delivery, cellular waste removal and neuronal signalling.
This flavoursome meal is also a good source of fibre and a range of nutrients including 100 per cent of our daily Vitamin B6 requirements. Our production of mood neurotransmitter, serotonin, requires Vitamin B6 as a cofactor.
Include this nutritious meal in your WFH lunch menu for a boost of happiness, healthy and flavour!
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Moroccan spiced eggplant
- 1/2 cup olive oil
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1/2 tsp paprika
- 1/2 tsp grated fresh lemon rind
- 1/4 tsp ground nigella seeds
- 1/4 tsp Himalayan salt
- 1-2 tsp honey (or maple syrup for vegan)
- 2 small eggplants
- 1/3 cup crushed almonds
- 1 small bunch fresh coriander
- Preheat oven to 200 degrees Celsius.
- Mix all spices and olive oil together in a medium size mixing bowl.
- Cut eggplants lengthwise and score diagonally, taking care not to cut through skin.
- Spread spice mix over the eggplant surface (reserve a small amount of spice mix – approximately one tbsp) and bake for 45 minutes (cut side up).
- Turn oven off and leave for a further 15 minutes.
- Heat reserved spice mix in non stick pan, add crushed almonds, ensuring they are well coated. Stir constantly over heat for approximately five minutes. Set aside.
- Sprinkle spiced nuts on top of eggplants and garnish with fresh coriander and coconut yoghurt.
This recipe is courtesy of Jess Sepel’s Healthy Luxe website. Follow Healthy Luxe on Instagram or download the Healthy Luxe App.