This recipe is low carb, gluten-free, dairy-free and loaded with all kinds of goodness for your health! Remember that is why I do this blog….to help you become a little bit healthier in this crazy processed world. Onto the health benefits of the recipe star here…..Eggplants!
Eggplants contain compounds that help prevent cancer and lower your cholesterol. They contain chlorogenic acid and this means it has a great capacity to fight free radicals, the chemicals that cause oxidation and is also able to lower LDL (bad) cholesterol. Chlorogenic acid is also antimutagenic, which means it can protect cells from mutating into cancer cells. They are also a good source of fiber which can help protect against type 2 diabetes and keeps the digestive system regular. They also have vitamins a, b, folate and vitamin c. Eggplants are also rich in minerals, potassium, magnesium, calcium and phosphorous. So enjoy this recipe in good health!
I top the eggplants with my super easy and quick puttanesca sauce which also has great health benefits too…..so this is a win win combo of a recipe! Click here for my puttanesca sauce recipe.
I cut the eggplants in half then score the flesh in a criss-cross fashion and sear them off in a cast iron skillet that had evoo heated in it. You can use a regular frying pan….I LOVE my cast iron skillets because I can put them right in the oven from the stovetop. You will sear them for approx 3-5 mins.
(Pic: After searing in the pan)
Then you will flip them over so the flesh is facing up and cover them with foil and then put them into the pre-heated 350F oven for 25 minutes. At this point while they are baking in the oven you can make the puttanesca sauce………At the 25 min mark you will take the foil off the eggplants and let them roast for an additional 5 minutes. Take them out of the oven and top them with your puttanesca sauce and my Roman-NO way cheeze. You can literally use a spoon to scoop out the flesh and eat away…. Bon Appetite!
After coming out of the oven
Eating with a spoon! You can make this recipe as a main dish or serve as a side dish.
I would serve 1 full eggplant per person. This recipe is for 1 full eggplant.
- 1 Eggplant
- 1/2-1 cup Puttanesca Sauce in Recipe Index
- 1 tbsp Olive Oil
- Sprinkle with Roman-NO Way Cheeze -Optional Recipe in Index
- Sprinkle with Chopped Fresh Parsley -Optional
Preheat oven to 350F. Then wash and slice the eggplant in half and the score the flesh part in an X fashion. Then add 1 tbsp of evoo to your frying pan and add the eggplant to the pan, scored flesh part down. Sear for approx 3-5 minutes. Turn the eggplants over so the flesh part is facing up. Then if you are using an oven safe pan, just cover the pan with foil and bake for 25 minutes, otherwise move the eggplants to an oven-safe baking pan. If you are making the puttanesca sauce, this is a good time to make it, while the eggplants are baking. Once the 25 minutes is up, you will then uncover the eggplants and bake for another 5 minutes. If you already made the puttanesca sauce then you will add it now at then end and top it off with Roman-NO Way Cheeze and fresh parsley.