Elevate your palate with this vibrant eggplant recipe, perfect for both Vatas and Kaphas, with easy adjustments to cater to your dosha's needs. Enhance its versatility by adding pomegranate seeds for Kaphas or diced figs for Vatas.
Step 1
Begin by placing the diced eggplant in a colander and sprinkle with sea salt. Allow it to rest for 15 minutes, then gently press out any excess liquid.
Step 2
In a medium skillet over medium heat, melt the ghee or coconut oil. Add the prepared eggplant and toss to coat in the oil.
Step 3
Sprinkle the turmeric over the eggplant and cook for 8 to 10 minutes until tender and golden.
Step 4
Finish by squeezing the fresh lemon juice over the cooked eggplant before serving.
Opt for squash as a substitute for eggplant or retain it, as cooking in oil mitigates its vata-aggravating properties. Add diced figs for extra flavor.
Brussels sprouts make a delightful alternative to eggplant.
Enhance the dish with the addition of garlic for an extra layer of flavor. Add pomegranate seeds for a refreshing twist.
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EXPLORE OUR PROGRAMSUnderstand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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