Japanese Eggplants With Garlic, Olive Oil and Tomatoes

May 27, 2023May 27, 20230 0
Japanese Eggplants With Garlic, Olive Oil and Tomatoes
in Side

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

550 g Japanese eggplants
1/3 cup extra virgin olive oil
7 cloves garlic , finely diced
1/4 bunch thyme
1 teaspoon sea salt
2 tablespoons extra virgin olive oil , extra
2 medium vine ripened tomatoes , finely sliced
1 lemon , juice of
1 pinch sea salt
1 pinch cracked white pepper

Nutrision Information

Servings Per Recipe
4
Calories
208
Sugar
7g
Fat
19g
This dish combines savory Japanese eggplant with sweet vine-ripened tomatoes to create a delicious and healthy side dish. Japanese eggplants are long and slender, with a thinner skin and fewer seeds than their Western counterparts. They have a mild flavor and a tender texture that makes them perfect for roasting. Combined with garlic, thyme, and extra virgin olive oil, the eggplant becomes rich and flavorful. The tomatoes add a burst of sweetness and acidity that complements the eggplant perfectly. This dish is a great choice for a light and refreshing summer meal, but it can be enjoyed any time of the year.

Instructions

1.Preheat oven to 375 F.
2.Cut eggplants into 1/2 inch rounds, toss with 1/3 cup of extra virgin olive oil, and sprinkle with diced garlic, thyme, and 1 teaspoon of sea salt.
3.Spread out eggplant rounds on a baking tray in a single layer and roast for around 25 minutes until golden brown.
4.While the eggplant is in the oven, slice the tomatoes very thinly and put them into a medium bowl with 2 tablespoons of extra virgin olive oil, lemon juice, salt, and pepper.
5.When the eggplant is finished, transfer it to a serving bowl and layer the tomatoes on top.

PROS

This dish is a light and flavorful side dish that goes perfectly with any entree.
It’s easy to make and consists of simple ingredients that you probably already have in your kitchen.

Eggplant is a nutrient-dense food that is low in calories.
It’s a great source of dietary fiber, vitamins, minerals, and antioxidants.
This dish is also vegan and gluten-free.

CONS

Some people may not like the texture of cooked eggplant, which can be somewhat mushy.

Eggplant contains solanine, which can be toxic in large doses.
However, the amount of solanine in eggplant is very small, and it is safe for most people to eat regularly.

HEALTH & BENEFITS

Eggplant is rich in antioxidants that help prevent oxidative stress and protect your cells from damage.
It’s also low in calories and high in fiber, which can help regulate blood sugar levels and promote healthy digestion.
Tomatoes are a great source of vitamin C, potassium, and lycopene, which is a powerful antioxidant that can reduce the risk of certain types of cancer.

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