Nothing like a dish that is nutritious, good for the line AND that you don't have to do much for. This is such a dish! By the way, I also think it's a beautiful dish to look at, don't you? I don't eat carbs after five and every now and then I run into a problem when I get hungry in the evenings because I simply haven't filled my stomach enough with just steamed vegetables. If you grill a nice fish along with these eggplants I'm sure you won't have that problem anymore. By the way, for vegetarians it is also a great dish on its own!
- 1 eggplant
- 2 tablespoons of Greek yogurt
- 50 grams of goat cheese
- 2 sprigs of fresh rosemary (1 for decoration)
- pepper and salt to taste
- tablespoon of balsamic syrup
- olive oil extra virgin
- bunch of small tomatoes
- Preheat the oven to 210 degrees. To keep them from falling over on the baking sheet, cut a very thin slice on each side of the eggplant. This will make sure they are stable. Cut the eggplant in half and place them on a baking sheet lined with baking paper. Make indentations in the eggplant. Now sprinkle salt and pepper on top and drizzle some olive oil on top. I made 2 variations here:
Variation 1: put rosemary needles in the indentations.
Variation 2: drizzle some balsamic syrup on top. What the balsamic does in the oven is caramelize a bit which makes the eggplant nice and sweet.
- Now put the eggplants in the oven for 45 minutes.
- In a food processor, put the goat cheese, Greek yogurt, 1 teaspoon olive oil pepper and salt and the needles from 1 sprig of rosemary. Blend until smooth.
- 5 minutes before your oven starts beeping, add the tomatoes to the eggplants.
- Serve your eggplants with the goat cheese spread over variety 1 and top with tomatoes over variety 2.
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