Plenty of vegetable fiber, potassium, and plant polyphenols in a light appetizer or side dish. Warm eggplant turns soft and velvety, while herbs, lemon, and pine nuts add freshness and fat.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Eggplant, Olive oil, Pine nut, Parsley, Basil, Red onion, Garlic, Lemon, Chile, Table salt, Black pepper
Slice: 10 min. Bake in the oven: 15 min. Mix: 5 min.
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Odessa
Heat the oven to 200 °C. Cut the eggplant (500 g) lengthwise into strips about 1.5 cm thick, pat dry, season with salt and pepper, and brush with part of the olive oil (45 g).
Arrange the eggplant on a baking sheet in one layer and roast for about 15 minutes, until soft with lightly browned edges. Transfer to a serving plate.
For the salsa, mix parsley (20 g), basil (15 g), red onion (25 g), garlic (5 g), pine nuts (25 g), a little chile, lemon zest, and the remaining oil. Spoon over the warm eggplant and serve.
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