Baked eggplant

Ingredients for 2 servings:

• 1 m.-large eggplant(s), fresh
• 3 tomatoes, fresh
• 1 pack of low-fat feta cheese
• ½ onion(s), fresh
• some salt
• 1 tbsp oil, e.g. olive oil
• 2 tsp pesto of your choice

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple low-carb recipe for after work

Preheat the oven to 200°C. Prepare a large, ovenproof dish (or a baking sheet lined with parchment paper) and brush it with oil. Remove the stem from the eggplant, wash it, and cut it lengthwise into 1.5 to 2 cm thick slices. Salt the eggplant slices on both sides and set aside for about 10 minutes. In the meantime, clean and slice the tomatoes and onions. Pat the eggplant dry with a kitchen towel and place it on the tray or dish. Layer the onion slices on top, as thickly as you like, and finally the tomato slices. Bake the whole thing in the oven at 200°C for 20-25 minutes. The vegetables should then look a bit “dry” and perhaps slightly browned. Crumble the feta cheese into small pieces, place it on top of the vegetables, and brown it in the oven for another 10 minutes. Depending on your taste and needs, a simple pesto goes perfectly with it. 350 kcal per serving.