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Baked Eggplants
6 steps
Prep:15minCook:32min
Ideal for those late afternoon or evening meals when you need something fast and satisfying.
Tips:
You can add a bit of fresh, high-quality mozzarella, which would be a shame to bake in the oven.
Instead of fresh tomatoes, you can use ready-made tomato sauce and spread it on the eggplants before topping them with mozzarella slices.
Updated at: Thu, 15 Aug 2024 19:55:35 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
6
Low
Nutrition per serving
Calories401.7 kcal (20%)
Total Fat26.8 g (38%)
Carbs25.3 g (10%)
Sugars14.6 g (16%)
Protein19 g (38%)
Sodium1193.3 mg (60%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Slice two medium-sized eggplants into 2 cm thick rounds, salt them with a teaspoon of salt, and let them rest on a large colander for at least an hour.
Step 2
Before baking, generously sprinkle the eggplants with oregano, place them on a baking sheet lined with parchment paper, brush both sides with olive oil (20 ml), and bake at 180°C (356°F) for 25 minutes.
Step 3
Once the eggplants are out of the oven, arrange mozzarella slices (200g) on top, ensuring all the eggplants are covered. Bake again on the grill setting for 7 minutes, just until the mozzarella melts slightly and doesn't brown too much.
Step 4
Meanwhile, slice two smaller tomatoes and caramelize them in a pan using one tablespoon of olive oil and one teaspoon of unrefined cane sugar.
Step 5
Wash 50g of arugula, drizzle it with one tablespoon of balsamic vinegar, and divide it between two large plates.
Step 6
Remove the eggplants from the oven, arrange them on the arugula, and top each eggplant round with a tomato slice, fresh basil, and capers (10g)
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