Kidney-Friendly Eggplant Steak with Caper Dressing & Arugula Salad

INGREDIENTS

• 1 eggplant

• 1 tbsp olive oil

Caper Dressing:

• 2 oz capers in olive oil

• 1 cup of lemon fresh squeezed lemon juice

• 1/2 bunch dill, diced

• 3.5 oz olive oil

Arugula Salad:​

• Lemon juice

• Olive oil

INSTRUCTIONS

1. 1. Char the eggplant over a stove flame until blistered, then steam with the lid on.

   2. Peel off the skin and let it cool.

   3. In a pan, heat drained caper oil, add eggplant and fry on both sides until golden brown (approx. 5-10 mins).

   4. Chop capers, mix with lemon juice, dill, and olive oil. Season with NoSalt.

   5. In a separate bowl, combine arugula, lemon juice, and olive oil for the salad.

   6. Place the eggplant on a serving plate, top with caper dressing, and serve with a side of arugula salad. Enjoy your Kidney-Friendly Eggplant Steak with Caper Dressing!

*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.

*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.

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