Eating all the colors of the rainbow is difficult when it comes to purple, except for gorgeous sun-gorged eggplants!
A typical dish from Provence and Italy, it typifies the infamous Mediterranean diet. It’s simple, yet sun-filled flavors just melt in your mouth. It’s versatile: you can it eat hot or cold; vegetarian or vegan; by itself or with other grilled vegetables, a salad, or in a panini.
1 Hour, 5 Minutes
- 3 large eggplants (or 9 small ones)
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 2-3 garlic cloves
- 3 tablespoons olive oil
- 2 OZ (60 g.) grated parmesan or, if vegan version is preferred, Bragg’s nutritional yeast seasoning
- Salt & pepper
- Wash and dry eggplants.
- Remove eggplants’ ends.
- Cut eggplant lengthwise in ½ “ (1 cm.) thick slices.
- Sprinkle salt over eggplant slices and leave them for 30 minutes in a colander.
- Preheat oven to 400°F.
- Once 30 minutes have elapsed, press eggplant slices between palms and squeeze out the water.
- Put olive oil on top of a cookie sheet, and arrange eggplant slices next one another.
- Sprinkle them with garlic, herbs and pepper.
- Put sheet in the oven for 20 minutes.
- Sprinkle eggplant with parmesan or nutritional yeast seasoning.
- Serve piping hot, lukewarm, or cold.
While this dish certainly can be served as a side dish, I generally serve this as a main dish with a green salad or a few tomatoes. You can also add a bit of warm tomato sauce on top, when serving. Did you know that for centuries, eggplant has been used to control diabetes and heart health? Be sure to eat the skin to get the full benefits.