My Easy Recipes: Real Food & Real Flavor! Deep purple

Baked Eggplants

Ideal for those late afternoon or evening meals when you need something fast and satisfying.

1. Slice two medium-sized eggplants into 2 cm thick rounds, salt them with a teaspoon of salt, and let them rest on a large colander for at least an hour.
2. Before baking, generously sprinkle the eggplants with oregano, place them on a baking sheet lined with parchment paper, brush both sides with olive oil (20 ml), and bake at 180°C (356°F) for 25 minutes.
3. Once the eggplants are out of the oven, arrange mozzarella slices (200g) on top, ensuring all the eggplants are covered.
4. Bake again on the grill setting for 7 minutes, just until the mozzarella melts slightly and doesn't brown too much.
5. Meanwhile, slice two smaller tomatoes and caramelize them in a pan using one tablespoon of olive oil and one teaspoon of unrefined cane sugar.
6. Wash 50g of arugula, drizzle it with one tablespoon of balsamic vinegar, and divide it between two large plates.
7. Remove the eggplants from the oven, arrange them on the arugula, and top each eggplant round with a tomato slice, fresh basil, and capers (10g).

Tips: You can add a bit of fresh, high-quality mozzarella, which would be a shame to bake in the oven. Instead of fresh tomatoes, you can use ready-made tomato sauce and spread it on the eggplants before topping them with mozzarella slices.

For detailed instructions, check my recipe on Samsung Food, where you can also find Nutritional information, Nutrition balance score, Glycemic Index, and more. An eggplant's nutritional value is that it's low-carb, low-calorie, and a good fiber source.



Eggplants are a versatile and nutritious ingredient, rich in fiber, vitamins, minerals, and antioxidants, they can be a valuable addition to a healthy diet. While the classic image of an eggplant is a deep purple hue, a surprising variety of colors are available.

I'm especially drawn to the dark purple ones. The vibrant hue is due to anthocyanins, a type of pigment with antioxidant properties. While research is still ongoing, the available evidence suggests that eggplant anthocyanins, particularly nasunin, have promising health benefits, including anti-inflammatory properties and protecting against heart disease by reducing oxidative stress, supporting cognitive function, and potentially reducing the risk of neurodegenerative diseases.

While more research is needed to fully understand the specific benefits of anthocyanins from eggplant, the evidence suggests that the purple color is indeed linked to positive health outcomes.

Incorporating eggplant into your diet, especially with the skin on, where anthocyanins are concentrated, can be a delicious way to boost your intake of these beneficial compounds.






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