Eggplant Simply Healthy Delicious

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!

Eggplant Simply Delicious

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

Eggplant Simply Healthy Delicious

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.
Yummy Artichoke Lasagna
Wonderful Healthy Stuffed Bell Pepper

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