Yoga, Health, and Wellness Articles + Recipes

It is spring in Estonia, and nature is slowly waking up again. We had a little setback this morning as it started to snow, but now the sun is back out, and I am always happy to see the sun. Beautiful weather or not, thanks to the virus, we are sadly still required to stay indoors. Luckily, I have a big terrace, and last week I cleaned up my little rooftop garden, so it is all ready to plant carrots and herbs and zucchini as soon as it gets a bit warmer. I was even lucky enough to find that my strawberries, mint, and parsley have survived the winter, so I could already pick some leaves for this salad too! Brighter weather means that my dishes also turn a little lighter, and this salad is an excellent transfer from colder weather to summer as it is light but warm and quite substantial. The recipe is simple and foolproof, but when working with eggplant, it is always essential to work fast brushing it with oil. It has a superpower to absorb absurd amounts of oil. Another important tip is always to make sure that eggplant is fully cooked – it should be creamy inside. It is one of few vegetables that does not win from being al dente at all.