This Chopped Eggplant, Almond & Herb Salad is so delicious with chunky eggplant tossed in a lemon, vinegar and honey sauce and served with chopped almonds, red onion, mint and parsley. This salad is packed with flavour and so delicious! It's Paleo, Grain/Gluten Free, Vegan, Dairy Free, Low Carb, Refined Sugar Free, SCD Legal.
Heat the 2 tbsp olive oil in a skillet, sprinkle the cubed eggplant with salt and cook over medium heat for approximately 8 minutes
While the eggplant is cooking, in a bowl whisk together the cumin, sweetener, vinegar, lemon juice, crushed garlic and olive oil.
Once the eggplant has begun to soften, pour the liquid overtop and cook for another minute before removing from the heat. Make sure that you do not overcook the eggplant, it should be tender but not mushy and still hold its shape.
Transfer the eggplant along with all of the remaining liquid in the pan to a serving bowl or platter. Add in the almonds, red onion, parsley and mint and stir until well mixed, season with salt and pepper before serving.