To continue to “eat the seasons”, incorporate eggplant into your meals! Eggplants are one of the healthiest vegetables to include in your diet.
Benefits of eggplant
Loaded with fiber, eggplant aids in digestion and helps keep you feeling satiated. Fiber is great for heart health as it helps to lower your “bad” cholesterol. This vegetable is also loaded with Vitamin C and manganese which are great antioxidants and give eggplants anti-cancer properties. The unique color of eggplant is due to its phenolic compounds which has been shown to reduce osteoporosis and increase bone density.
Try this simple Baked Eggplant recipe for a satisfying lunch or dinner!
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 1 Hour |
| Servings |
Servings
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Ingredients
- 2 Eggplants, cut in half
- 1 tablespoon sea salt
- 4 cloves garlic, minced
- 2 onions, sliced
- 1/2 cup ghee or extra virgin olive oil
- 1 tablespoon fresh basil chopped
- 2 Tomatoes chopped
- 1 tablespooon fresh parsley chopped
Ingredients
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Instructions
- Poke the flesh of the eggplant with a knife to make several cuts. Sprinkle with sea salt and set in a colander or on a wire rack to drain for 1 hour
- Preheat oven to 350 degrees.
- Heat 2 tablespooons ghee or oil in a medium skillet over medium heat. Add onions and garlic and saute until just starting to brown, 10 minutes.
- Add tomatoes and basil and season with salt. Simmer for 10 minutes.
- Heat remaining oil in a large skillet. Place eggplant face down in pan and fry until softened, about 10 minutes.
- Place the eggplants face up in a baking dish and fill with onions and tomatoes. Bake 30 minutes. Sprinkle with parsley and serve.
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