Eggplants are a delicious treat in the summer months. They are often used in Mediterranean cooking and can be grilled, fried, baked, or roasted. In this recipe, they are simply oven roasted and mashed with a hint of lemon juice, extra virgin olive oil, sea salt, and thyme to make a delicious dip or bread-spread. Serve as an appetizer with pita bread, crackers, or on crostini—or enjoy it in combination with a hearty salad and/or crudités for a nutritious lunch or dinner.
Eggplants are said to be beneficial for heart health and are ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity. They contain antioxidants, flavonoids, and potassium. If eaten with the skin they are high fiber.
Ingredients For 2 People:
4 medium-to-large eggplants
4 tablespoons extra virgin olive oil
1 dash of cumin powder
A few sprigs of thyme
Parsley to garnish
Sea salt and pepper to taste
Preheat the oven to 400F.
Wash and drain the eggplants. Cut the eggplants in half lengthwise, place them on a baking sheet, brush with olive oil, and sprinkle with salt and thyme leaves. Put in the oven for about 20-30 minutes, turning after 15 minutes to roast both sides evenly. Take out of the oven and let cool for a few minutes.
Scoop the flesh of the eggplants off the skin with a spoon and place the flesh in a bowl. Add lemon juice, cumin powder, salt and pepper, and mash with a fork until mixed well and smooth. Garnish with thyme or parsley.
Serve with pita, rustic bread or veggies and enjoy!
Option: place one tablespoon of eggplant spread on a slice of cucumber, tomato or crostini and garnish with parsley or chive as a finger-food appetizer.
Bon appetite, enjoy!
August 14th 2015 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish