Japanese Eggplants with Garlic, Olive Oil and Tomatoes
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
- =
Directions
Preheat oven to 180 C (350 F).
Halve eggplants lengthways, leaving stems intact.
Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
Bake for 45 minutes, or until eggplants are tender.
Remove from oven and increase temperature to 200 C (400 F).
Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
Arrange eggplants on a platter and top with tomatoes.
Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.