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Prepare the Eggplants:
Cut the eggplants in half lengthwise and score the flesh with a knife.
Rub the eggplants with salt and let them sit for 10 minutes to remove bitterness.
Pat them dry with a paper towel.
Cook the Vegetables:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Add the chopped onion and grated carrot, sautéing until soft.
Add the minced garlic and cook for another minute.
Assemble the Dish:
Place the salted eggplant halves on a baking sheet lined with parchment paper.
Brush the eggplant flesh with the remaining vegetable oil.
Distribute the sautéed vegetable mixture over the eggplants.
Top with halved cherry tomatoes, olives, and season with black pepper.
Bake:
Sprinkle shredded mozzarella evenly over the top of the eggplants.
Bake in a preheated oven at 180°C (350°F) for 15 minutes or until the mozzarella is melted and bubbly.
Serve:
Garnish with fresh herbs if desired and serve hot.
Serving Suggestions:
Pair with a simple green salad or crusty bread for a complete meal.
Serve as a side dish with grilled chicken, fish, or lamb.
Drizzle with balsamic glaze for an extra burst of flavor.
Cooking Tips:
For extra flavor, brush the eggplants with garlic-infused olive oil before baking.
Swap mozzarella with feta or goat cheese for a different flavor profile.
Add a sprinkle of fresh herbs like basil, parsley, or oregano before serving.
Nutritional Benefits:
High in fiber: Eggplants and vegetables contribute to digestive health.
Low in carbs: A great option for those following a lower-carb diet.
Rich in antioxidants: Eggplants and tomatoes are packed with antioxidants that help protect cells.
Good source of calcium and protein: Mozzarella adds calcium and protein to the dish.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free: Naturally gluten-free, making it a great option for those with gluten sensitivities.
Low-carb: Eggplant is low in carbohydrates, making this dish suitable for a low-carb diet.
Nutritional Facts (per serving, approx. 4 servings):
Calories: 180
Protein: 8g
Fat: 12g
Carbohydrates: 12g
Fiber: 5g
Sodium: 400 mg
Storage:
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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