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This Protein-Rich Salad Might Be The Ultimate Detox

By,
Gourmandize
Ingredients (4 servings) 2/8

© Gourmandize / Silvia Santucci

Ingredients (4 servings)

For the salad

  • 3/4 cup green lentils
  • 1/2 lb red kuri squash
  • 1 1/4 cup mineral water
  • 1 1/4 cup hazelnuts
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil

For the vinaigrette

  • 6 tbsp extra-virgin olive oil
  • 3 tbsp apple cider vinegar
  • Salt and pepper to taste

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!