Baked Eggplant

This Baked Eggplant is a flavorful and satisfying Greek dish, featuring tender slices of eggplant layered with a zesty tomato and herb mixture. It's a delightful dairy-free option that is both healthy and delicious, perfect for a light lunch.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomato - 2 medium (about 250g), diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Fresh oregano - 1 tablespoon, chopped (or 1 teaspoon dried)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a large bowl, mix together the diced tomatoes, red onion, garlic, parsley, oregano, lemon juice, salt, and black pepper.
5. In a baking dish, layer half of the eggplant slices, followed by half of the tomato mixture, then repeat the layers.
6. Drizzle the olive oil over the top layer of the dish.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the eggplant is tender and slightly golden on top.
9. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C and vitamin K.
• High in dietary fiber, which aids digestion and promotes a feeling of fullness.

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