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Arise & Shine

Eggplant and Avocado Salad


  • 1 large eggplant
  • 2 - 3 avocados
  • 2 clove garlic, finely chopped
  • ½ red onion, finely chopped
  • Juice of 2 lemons
  • 4 tbsp olive oil
  • Dulse to taste
  • 2 tsp raw honey

Eggplant and Avocado Salad:

Preheat oven to 350 degrees.

Pare and dice eggplant. Place into a 9×12 (or similar) baking dish with enough water to cover the bottom. Bake until tender approximately 25 minutes. Stir occasionally to keep eggplant from sticking to baking dish. Add a bit more hot water if it becomes too dry. Remove from oven. Remove eggplant from baking pan and allow to cool on a plate or in a bowl. If you are in a hurry you can place the eggplant in the refrigerator.

Whisk together: oil, garlic, dulse, juice of 1 lemon, set aside.

Peel and dice avocados.  Place in bowl and toss immediately with juice of 1 lemon.

Combine cooled eggplant with avocados and onion.

Whisk dressing again and add to mixture, toss gently.

Chill 15 minutes.

Toss gently again and drizzle with honey to serve.

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