As lunch comes creeping round the corner, how is easy would it be just to grab a sandwich, or pre packaged salad and just keep going.. Snacking all day to get through to dinner. Wrong, but well all know that yet we keep doing it. Vicious cycle. Break it! You need to balance out your blood sugar levels in order to be happier and more harmonious person as well as keep your stamina up. Doesn't matter if you do physical work or office work, we all need the same energy to get through the day. These are fantastically simple to make, and easily made the night before and can be eaten the day after for lunch. These are not dairy free but they are gluten free.
Power Lunch Baked Eggplant
Serves 4
Ingredients
2 Large Eggplants
1 Red Onion
1 Garlic Clove
Rapeseed Oil
Salt & Ground Pepper
1 Buffalo Mozarella / Feta Cheese
6 Cherry Tomatoes
1 Tbs Tomato Paste (Organic)
3 Spring Onions
2 Tbs Vinegar (Use whichever one you prefer. Apple Cider Vinegar is gluten free)
Method
Pre-heat your oven to 200 C.
Rinse the Eggplants throughly and remove the tops and ends. Cut them lengthwise and rub salt onto them and let them sweat for 15 -20 mins. This removes the excess moisture and some of the bitterness. Wipe off the moisture with a kitchen towel. Drizzle oil on them and place them in an oven proof dish. Add salt and pepper to them and bake for roughly 25 - 30 mins, or until soft.
In a pan gently heat chopped red onion and the garlic. Once softened add the tomato paste, and vinegar. Let simmer for about 5 mins and finally add the chopped up cherry tomatoes. Keep it under low heat for a further 10 mins.
Remove the eggplants from the oven and spoon the onion and tomato mixture evenly on to each one. Add the cheese and spring onions last and return to the oven.
Crank up the oven to grill and let cook for a further 10 mins, or depending on the effectiveness of your oven, till they gets some color.
Serve immediately. These can be served with a salad, preferably rocket or simply on their own.
Enjoy!
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