Eggplant antipasti

Ingredients for 1 servings:

• 1 eggplant(s)
• 1 tsp oil
• some water
• 3 tbsp balsamic vinegar
• salt and pepper
• e.g. rosemary, dried
• e.g. thick juice (agave), or a few drops of sweetener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very low in fat, low in calories and healthy

Halve the eggplant lengthwise and then slice each half into slices about 0.5 cm to 1 cm thick. You can also slice them whole. Arrange the eggplant slices on a plate and season with salt. Let stand for 10 minutes. Heat the oil in a large, non-stick frying pan, reduce the heat to low, and add the eggplant slices. Cover the pan immediately. Let simmer for a while. When the slices begin to brown, turn them over and continue cooking with the lid closed. To prevent the eggplant from drying out, add about 2-3 tablespoons of water to the vegetables or to the bottom of the pan. Season the cooked eggplant slices with salt, pepper, and, if desired, dried rosemary. Deglaze the pan with the balsamic vinegar or a mixture of balsamic vinegar and 1 teaspoon of agave syrup or a little sweetener. Reduce the heat slightly, uncovered. Serve on a plate and enjoy warm or cold. This is a low-calorie, low-fat variation for a flavorful addition to what would otherwise be a high-fat appetizer.