We all know we should be doing our part to save the planet. But what does that mean when it comes to food? It can be easy to get overwhelmed with all the different eco-friendly choices. Here are 15 eco-friendly recipes to help you get started on your sustainable living journey.
- 3 eggplant, Asian, washed. To prepare the eggplant, cut off the ends and then cube the eggplant into small pieces. I find it easiest to do this by cutting the eggplant in quarters lengthwise and then slicing it into cubes.
- 1½ tsp salt, sea salt
- 2 tbsp avocado oil
- 1 tsp turmeric powder
- 1 cucumber, washed, sliced into cubes
- 1 cup cherry tomatoes, washed, cut in half lengthways
- 1 cup parsley, packed cup, washed, finely chopped
- 4 cups chickpeas, canned, drained and thoroughly washed
- ½ red onion, large, finely chopped
- 1 lemon, fresh juice
- 1 tbsp sumac, powder
To release the moisture from the eggplant, place the cubes on a large plate or bowl, sprinkle with salt, and let them sit for 30 minutes
After 30 minutes, use a clean dishcloth or paper towel to gently press and blot the eggplant cubes dry. This is a crucial step because if there's too much moisture on them, they won't air fry well - resulting in soggy eggplant
Coat the cubes with avocado oil,and turmeric. Toss to coat thoroughly
Place the eggplant in the air fryer baskets, making sure not to overcrowd the cubes. Air fry at 400F for 15-20 minutes, shaking the baskets halfway through cooking
Once the eggplant is cooked, remove the cubes from the air fryer and place them in a large bowl
To assemble the salad, add chickpeas, cucumber, tomatoes, parsley, onion, lemon and sumac to a large bowl and toss to combine
Add the air fryer eggplant along with the avocado pieces and toss gently to combine. Enjoy!
- When preparing eggplant, cut it into small cubes so that they cook evenly and don't get soggy.
- Season the eggplant with salt, avocado oil and turmeric (or your desired spices) for extra flavour.
- You want to cook the eggplant in batches to avoid overcrowding the air fryer basket. This will help ensure that they cook evenly and get crispy.
- If you're using canned chickpeas, drain and rinse them well before adding them to the salad.
- Add fresh herbs like parsley, mint or cilantro (coriander) for extra flavour.
Nutrition Information:
Calories: 386kcal (19%)Carbohydrates: 58g (19%)Protein: 17g (34%)Fat: 12g (18%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 900mg (38%)Potassium: 985mg (28%)Fiber: 17g (68%)Sugar: 11g (12%)Vitamin A: 1550IU (31%)Vitamin C: 50mg (61%)Calcium: 127mg (13%)Iron: 6mg (33%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.