Roasted Eggplant

Roasted eggplant is a delightful Greek breakfast dish that combines the smoky flavor of eggplant with fresh herbs and a drizzle of olive oil. This dairy-free recipe is both light and satisfying, perfect for starting your day with a burst of Mediterranean flavors.

Ingredients

• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh dill - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture, then pat dry with a paper towel.
3. In a bowl, mix olive oil, minced garlic, lemon juice, black pepper, and additional salt.
4. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides generously with the olive oil mixture.
5. Roast in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant is golden brown and tender.
6. Remove from the oven and sprinkle with chopped parsley and dill before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.18 L

Health Benefits

• Rich in antioxidants, particularly nasunin, which protects brain health.
• High in dietary fiber, promoting digestive health.

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