- 1 large eggplant (white or purple)
- Olive oil
- Sea salt
- Black Pepper
- 1 mango, peeled and diced
- 6-7 strawberries, diced (crowns discarded)
- 2 shallots, peeled and minced
- 1/4 cup cilantro, minced
- Juice of 1 lime
Heat a grill or grill pan on medium high. Slice the eggplant into 1/2 thick rounds. Generously coat the eggplant slices with olive oil, and season with sea salt and pepper. Lay the slices onto the grill and cook 5-7 minutes on each side.
While the eggplant is cooking, combine the mango, strawberries, shallots and cilantro in a mixing bowl. Squeeze the fresh lime juice onto the fruit. Season with a few pinches of sea salt.
Pull the eggplant off the grill and lay onto a flat plate. Top with fresh fruit Pico De Gallo.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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