Baked Eggplant

Baked Eggplant is a flavorful Lebanese breakfast dish that features tender, roasted eggplant topped with a delightful tomato and herb mixture. It's a vibrant, healthy meal that is both satisfying and packed with Mediterranean flavors.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Red bell pepper - 1/2, diced
• Onion - 1/2 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
3. Place the eggplant halves cut-side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the flesh is tender.
4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, diced tomato, and diced red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are soft.
6. Stir in the chopped parsley, ground cumin, salt, and black pepper. Remove from heat and mix in the lemon juice.
7. Once the eggplant is done roasting, remove it from the oven and let it cool slightly. Spoon the vegetable mixture onto the roasted eggplant halves.
8. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 22 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids digestion and helps maintain a healthy weight.
• Rich in antioxidants, especially nasunin, which may protect brain health.

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