It is not very often that I am stopped dead in my tracks due to food pictures. Bloggers like Tartelette have fantastic pictures, but those pictures are so beautiful I often think I have no chance at being able to replicate the dish, let alone have my Steinbeckesque Lennie-ridden hands make something so pretty. When I saw this recipe in Cooking Light, it seemed so simple I had to try it. It’s easy, delicious, filling and ridiculously low calorie. It will also be a great option in working off those Thanksgiving hips…
Adapted from Cooking Light.
- Eggplant, well washed. Mine was around 400 grams.
- Olive oil Pam
- Dried or fresh herbs to taste (such as rosemary, thyme)
- Kosher salt
- Black pepper
Preheat oven to 450 degrees. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Spray Pam over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Spray with Pam again, and sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp. Sprinkle with herbs. A 400 gram eggplant makes 2, 50 calorie, servings.