Eggplant Simply Healthy Delicious
This recipe is a fairly low calorie one. It is also a little different from the usual. Eggplant is a wonderful vegetable that lends itself to various kinds of cuisines and dishes. Just a couple of spices add flavor and taste to a healthy dish. Enjoy!
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Bell Peppers, Black Pepper, Cayenne, Garlic Cloves, ~Eggplant, Marjoram, Mushroom, Olive Oil, Onions, Oregano, Rice, Tomatoes
Eggplant Simply Healthy Delicious
Print recipe| Serves | 4 - 6 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | Italian |
Ingredients
- 6 Japanese Eggplants (Or any eggplants with same structure and texture)
- 1/2 cup Sundried Tomatoes (julienned)
- 1 Onion (finely chopped)
- 4 cloves Garlic (finely chopped)
- 1 Red Bell Pepper (finely chopped)
- 1 teaspoon Oregano (dry)
- 1/2 teaspoon Marjoram (dry)
- Parsley (chopped)
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 4 tablespoons Olive Oil
- Olive Oil Cooking Spray
Optional
- 1 cup Mushrooms (finely chopped)
- 1 teaspoon Cayenne Pepper
Directions
| Step 1 | |
| Preheat conventional oven to 425 degrees. | |
| Step 2 | |
|
Cut the japanese eggplants crosswise into round, 1/2 inch slices.  | |
| Step 3 | |
Spray a shallow baking pan with cooking oil spray. Or spread a tablespoon of olive oil evenly in the pan. | |
| Step 4 | |
Arrange the eggplant slices in the pan in a singe layer. Spray on top with cooking oil spray. Or sprinkle a tablespoon of olive oil on the slices, and spread the oil evenly. | |
| Step 5 | |
Bake in the oven for about 20 minutes, or until eggplant is golden brown, and very soft when pressed. | |
| Step 6 | |
Meanwhile, if the sun-dried tomatoes are dry and not soft, soak them in boiling water for about 15 minutes, or until soft. Drain thoroughly, and finely chop them. | |
| Step 7 | |
Place a medium or large fry pan over medium heat. Add 2 tablespoons of oil. Add onions. Cook for 2 minutes, or until soft. | |
| Step 8 | |
Add the garlic, mushroom, tomatoes and bell peppers. Add the spices. Add 1 teaspoon salt. Cook for 5 to 10 minutes, or until mushrooms are lightly browned, but the mixture should still be moist. Turn the heat to low or simmer. | |
| Step 9 | |
To serve, transfer the eggplant slices on to a warm platter. Top with the veggie mixture evenly. Sprinkle with parsley. | |
| Step 10 | |
| Serve hot with bread or on a hot bed of rice. | |
