Eggplant (aubergine) tastes great with cooked tomatoes. True. But have you ever eaten plain broiled eggplant with fresh lemon juice sprinkled on top? Dynamite! Simple, quick and delicious. End of story. Servings: 6
2 large eggplants (1¼lbs or 0.6kg each)
3 large cloves of garlic, sliced
sea salt and freshly ground pepper to taste
1 tsp dried oregano
1/4 cup (60ml) extra virgin olive oil
2 tbs (30ml) fresh lemon juice
5-6 sprigs fresh parsley, coarsely chopped
- Preheat oven to 400F (200C). Line a baking pan with foil or baking paper.
- Cut the eggplants in half lengthwise. Cut each half lengthwise in half again. Cut each of the 8 resulting strips in half crosswise. Place them in a large bowl with the garlic, sprinkle with salt and pepper, add the oregano and then the oil. Mix well.
- Place eggplant pieces in the prepared baking pan. Roast eggplant for 25 minutes until soft and browned. Remove eggplant from oven, place in a serving bowl, toss with the lemon juice and parsley. Serve immediately.
560kJ/135 calories; 2g protein; 10g fat (includes 1g saturated fat; saturated:unsaturated fat ratio 0.1); 5g available carbs; 7g fibre