Ingredients

• 1 whole organic eggplant, cut into 1/2-inch rounds
• 1 clove organic garlic, chopped
• 1/2 cup(s) fresh flat-leaf parsley, chopped
• 1/2 tsp(s) sea salt
• 1/2 tsp(s) freshly ground black pepper
• 1 pound grass-fed flank steak
• 2 Tbsp(s) organic balsamic vinegar
• 2 Tbsp(s) avocado oil
• 2 medium(s) organic red bell peppers, quartered

• 548 g organic eggplant, cut into 1/2-inch rounds
• 3 g organic garlic, chopped
• 30 g fresh flat-leaf parsley, chopped
• 3 g sea salt
• 1 g freshly ground black pepper
• 453.5 g grass-fed flank steak
• 32 g organic balsamic vinegar
• 28 g avocado oil
• 238 g organic red bell peppers, quartered