Roasted Eggplant with Herb Marinade Dish
Ingredients
- 2 large eggplants
- Olive oil
- 1 tsp Salt flakes
- Black pepper
Dressing
- 1/3 cup Extra virgin olive oil
- 1 tbs Date syrup or maple syrup
- 3 tbs Lemon juice
- 2 tbs Parsley, chopped
- 1 tbs Thyme leaves
- 1 tsp salt
- 1/2 Long red chilli, finely sliced
- 1 garlic clove, finely chopped
Preparation
Preheat oven to 220°C
Cut eggplants into 1cm thick slices and lay them on a lined baking tray
Pour olive oil over slices and season with salt and pepper
Roast for 20-25 minutes then flip
Roast for a further 20 minutes or until lightly golden
Meanwhile, combine all the marinade ingredients and mix thoroughly
Once the eggplant slices are finished roasting, place them in a deep dish and pour the marinade over them
Cover the dish and let the eggplants marinate for at least 2 hours, ideally 6 hours
Serve in sandwiches with feta, roasted pumpkin or red capsicum, salad, olives or as a side with barbecue or cut up and use to garnish hummus
Eggplants are rich in natural chemicals called phytonutrients, which have been known to improve brain function