Eggplant is one of those vegetables that people often say they don’t like due to the texture (SA included). Salting the eggplant prior to cooking makes a massive difference by sweating out some of the moisture which carries with it a bitter taste, as well as collapsing the air pockets which cause the eggplant to absorb excess oil and become greasy.
These are a great side dish to go with grilled chicken or beef, but they also have enough substance to make for a filling lunch with a salad on the side. Feta cheese is a more advanced cheese on the Specific Carbohydrate Diet so if you are just starting out you can substitute it with Parmesan shavings. To make these SCD friendly I would substitute the feta for a few shavings of Parmesan.
- 2 eggplant sliced
- 4 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic
- 1½ cups chopped tomatoes
- 1 tsp oregano
- ⅓ cup chopped parsley
- ¼ cup feta
- ¼ cup fresh basil
- Cut eggplant into ½ inch thick slices and lay the slices out on a baking sheet. Generously salt the slices and set aside.
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- After 20 minutes, beads of liquid should have formed on the surface of the eggplant, rub the tops of each with a paper towel to remove moisture as well as the excess salt
- Brush each eggplant with olive oil and place in oven for 20 minutes flipping after the first 10 minutes
- In a pot over medium heat sauté onions and minced garlic for 5-6 minutes until onions become translucent
- Lower heat to medium low and add tomatoes, oregano and parsley and season with salt and pepper. Let simmer uncovered for 20 minutes, if mixture begins to look dry add a splash of white wine.
- Top each eggplant slice with a spoon full of the tomato mixture and a few crumbled pieces of feta. Bake in the oven for 10 minutes until the cheese begins to look soft
- Remove from oven, top each with a basil leaf and serve