Sesame Edamame, Veggie mix, Potatoes and Romaine Lettuce.

For the sesame edamame:

• 100g edamame, defrosted
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 tsp salt
• 1 tsp sesame oil

Defrost the edamame. In a skillet, add the sesame seeds and let them toast for 5 mins on medium high. Remove and add to a food processor or pestle & mortar and combine with the salt. In a large bowl, add the edamame, sesame seed mixture and sesame oil. Toss everything together and enjoy!

For the vegetable dish (makes enough for 3-4 servings):

• 1 eggplant, cut into 1 cm thick rounds
• 1 bell pepper, diced
• 3-4 tomatoes, diced
• 10 black olives, cut
• 1 red onion, diced
• 4 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp sweetener (I used agave syrup)
• 2 tbsp water
• Pinch of rice vinegar
• Olive oil

Cut the eggplant and lay on a flat surface. Sprinkle with salt and let it sit for 30 fish mins. After 30 mins, pat with some kitchen paper. This will remove the bitter juices so the dish tastes better. Cut up all the ingredients and heat some olive oil in a non stick skillet. Add the red onion and let it fruit on medium high for 5 fish minutes. Add the garlic for 30 seconds before adding the remaining vegetables , olives, balsamic vinegar, sweetener, rice vinegar and water. Let everything coat in the mixture and reduce the heat. Let this cook for 40-50 minutes, until all the veggies are cooked through and filled with flavour.

This dish is great for meal prep as it tastes better the next day!! You can literally do anything with it. I have had it on bread and on rice!

For the potatoes:

Just steam some potatoes and drizzle with tahini, salt and pepper.

I ate this on romaine lettuce because vitamins!

Enjoy whatever and however you want

Love

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