Homemade Cornbread
Source: Love and Lemons
Pre-heat the oven to 400°F (200°C). Place the cut eggplant into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the eggplant is ready.
Once soft, add eggplants into the tomato sauce and mix well. Serve with rice and chopped parsley.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Love and Lemons
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Eggplants, also known as aubergines, offer several health benefits because of their nutrient content and unique phytonutrient profile. Eggplants contain antioxidants such as Vitamin C and E, are rich in dietary fiber that promotes the growth of beneficial gut bacteria and is a low calorie, low carbohydrate food. Plus, they are easy to grill, roast, sauté or bake making them a versatile vegetable. Couscous is widely consumed in several Mediterranean countries. It is a complex carbohydrate, meaning it’s digested slowly when compared to white bread or sugar. It is a great source of fiber and a valuable source of plant-based protein which is important for weight loss, muscle repair, and overall health. We hope you enjoy this recipe. PS: it’s a great leftover dish too.
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