Stuffed eggplants are the easiest and healthiest options for healthy eating and for vegetarians. I mean this can be served along with any grilled meat or poultry also. I had served with grilled pork chops. Give it a try.
Serves 2
Time: 30 minutes
1 big eggplant poked with a fork all around
2 tbs olive oil
2 tbs lemon juice
2 red tomatoes finely chopped
1 garlic clove finely chopped
1 tsp thyme
Salt and pepper
1 tbs finely chopped parsley
Method
Roast the whole eggplant, rubbed with olive oil in a preheated oven at 200'C wrapped in a foil paper. (until soft to touch). Remove to let it cool.
In the meantime, mix the salsa ingredients together. Once the eggplant has cooled, cut in half and scoop the flesh out. Finely chop the flesh and mix it in the salsa. Adjust the seasoning and lemon juice. Keep it aside for 5 minutes so the flavours can marry.
Spoon the eggplant salsa back into the eggplant halves and drizzle with more olive oil on top.
Serve it at room temperature with dipping bread or a side dish or even as a main meal with a crusty bread.
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