A delicious eggplant recipe, you can use this on pizza, in salad, as an antipasto, in sandwiches or wraps or put in other dishes, or eat on it’s own. For those who don’t normally like eggplant this one for you to try.

Ingredients

• 1 large eggplant or 2-3 thin eggplants
• 2 Cloves of Garlic, minced
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Smokey Paprika
• 1/2 teaspoon Chilli Flakes (optional)
• to taste Salt
• to taste Freshly Ground Black Pepper

Method

Preheat grill to medium-high heat. Cut eggplants in half length-wise, leaving stem ends intact.

Mix garlic and olive oil in a small bowl. Combine oregano, basil, thyme, paprika and chilli flakes in separate bowl and stir to mix.

Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes.

Lightly brush skin sides with oil mixture. Invert eggplants and brush tops with remaining oil.

Sprinkle tops with dried herb mixture and salt and pepper to taste.

Continue cooking eggplants, cute side up until very tender, 6-8 minutes, or as needed.

Tips
Eggplants are actually berries, and are a member of the deadly nightshade family. They were originally named Solanum insanum as Europeans believed eating would cause instant insanity. The name was later changed in the thirteenth century by the Arabs in Catalonia to Solanum melongena. They were originally the size and shape of eggs.

Eggplant has cooling properties and reduces yang energy. Eggplants are thought to bring energy and blood to the uterus, which is why in Asia pregnant women are advised to eat eggplant sparingly.

Eggplants are mostly water and so are low in calories. They are high in fibre and are a good source of potassium, manganese, molybdenum and are also a source of the anti-oxidant Nasunin.

Being part of the deadly nightshade family, it is recommended that people with arthritis have eggplant in moderation, if at all.

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