Eggplant, members of the illustrious nightshade family are at peak season from August to October. This beautiful purple skinned veggie is a great source of fiber, copper and vitamin B1 as well as containing phytonutrients and flavinoids. Eggplant has been proven to protect cell membranes from damage including those all important lipids present in brain cells as well as being a potent free radical scavenger.

However, personally, I don't always love eggplant. Often its bitter taste and mushy texture just does not appeal to me, not to mention its gaseous. Sure breaded and fried and covered in cheese always tastes great but there has to be another way to enjoy this healthy food without mashing it or frying it.

Lately I have been focusing my energies on raw foods once again by working on eating about 75% raw meals and 25% cooked. I find there is an innumerable way in which to prepare raw foods and it really forces you to be creative. I started thinking about raw eggplant and wondering how I could prepare it so that it still had a Mediterranean feel to it but also that freshness that comes with raw preparation.

Of course, the biggest issue with raw eggplant is its bitterness and the only way to remove it is with salting! I started out by peeling and slicing the eggplant into rounds, placing them in a colander with a dusting of salt and then letting them sit for 30 minutes before wiping them off with a paper towel and cubing the slices.

I then tossed in cherry tomatoes, mint, garlic, red onion, guava, lemon juice, olive oil and more salt and let the salad sit for another half hour before enjoying. The taste was far better than I ever thought it would be! So fresh and light and the eggplant stayed firm and when kept in the fridge it lasted for 2 weeks. So healthy and delicious, I hope that you enjoy!

Raw Eggplant Salad with Mint, Guava and Lemon

1 Eggplant, peeled and sliced into rounds

1 tbs Pink Himalayan Sea Salt

2 tbs Olive Oil

Juice from 1 Lemon

1 Guava, peeled and chopped

1 cup Grape Tomatoes

1/4 Red Onion, minced

3 Cloves Garlic, minced

1 handful of Mint leaves, chopped

1/2 cup of Sprouted Lentils

Peel and slice the eggplant. Place in a colander and liberally sprinkle with salt. Let sit for a half hour to remove the bitterness and extra moisture. Wipe the eggplant down with paper towel and cube and toss into a non reactive bowl. Add the garlic, onion, tomatoes, guava, mint, and lentils. Drizzle with the olive oil, a dash more of salt and the juice of the lemon, stirring to combine. Let rest for a half hour before eating so that the flavors can develop. Stay covered in the fridge for up to 2 weeks. Enjoy and Healthy eating!