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Decided to make lunch from the leftovers that were mounting up in the fridge. Ended up making an eggplant and black bean stack, topped with sauerkraut (as I have been trying to including probiotic foods when ever I can) – surprisingly these were delicious. Ate everything cold out of the fridge.

Eggplant and black bean stack for one:

  • 2 grilled eggplant slices
  • 4 tsp tzatziki dip
  • 3-4 heaped tbs cooked black beans
  • 1/2 small tomato diced
  • 2 tbs sauerkraut (my favourite brand is Absolute Organic as it is preservative and gluten free)

Assembled the stacks starting with the eggplant, then dip, tomato and black beans and more dip then a tablespoon of sauerkraut.