The easiest way to cook eggplant

I'm writing this post sitting in a nice café in Biarritz facing the ocean :))
I should write every post in this condition ;)

We came here for a long weekend for surfing & to celebrate our 1st wedding anniversary!!! (I can't believe how time flies).

We haven't surfed since Easter, when we went to Essaouira - post about surfing Morocco coming soon ;)

So it's been a super good week-end & Biarritz is a pretty cool place! (I'll write about that too).

Anyway, from the title of the post, you already know I'm not going to talk about wedding or surfing but about eggplant. It's the season ;p

I love eggplant, it's good and reminds me of hot, summer days spent in the sun in Positano.

But apart from the good memories, eggplant is a very healthy food : it's a good source of fiber & contains several minerals & vitamins (potassium, calcium, magnesium, vitamins C, K, B1, B6,...) as well as some essential phytonutrients which have antioxidant properties & improve blood circulation. Just remember that all the good stuff is concentrated in the eggplant's skin, so you shouldn't remove it.

All that for only 35 cal. for 100g.

However, in the south of Italy, we traditionally tend to cook eggplant in a quite heavy way, e.g. fried with lots of oil... Anyway, it's pretty clear that in that case eggplant is not that healthy ;)

Plus, it take forever to prepare it & I don't like to spend ages in the kitchen!

Here I have the easiest way to cook eggplant, still yummy and healthy.

It's just quite long to cook, but it takes 2 minutes to prepare and it's super simple. Just make it when you know you're gonna spend sometime at home ;)

Ingredients :

- 2 (or more) eggplants

- 2 spoons of olive oil

- Grated garlic

- Province herbs (or other mixed herbs depending on what's available where you live)

- 1/2 glass of water

Wash the eggplants and cut them in little cubes.

Put the cubes in an oven plate

Add the olive oil

the grated garlic & the mixed herbs

& half a cup of water, to avoid the eggplant to burn & not to put too much oil

Mix the eggplants in order to distribute the seasoning and put in the oven preheated at 180° for about one hour (I told you it was long for cooking, but honestly how long did it take to chop & season the eggplants?)

Now you can return to your occupation & forget about it.

Ok, it's better if you stir the eggplants a couple of times, but if you really forget about them for one hour, it's no problem.

When the eggplants are tender & a bit burned they're ready!

You can just eat them like that as a side dish or add them to your bowls & salads (I particularly like to mix eggplant with green vegetables in my rice bowls).
& they're good even cold.

And you can keep it in the fridge for a couple of days.