Friday, November 25, 2011

Flax breaded baked eggplant

Breakfast: Spicy rice and beans

Lunch: Cous cous salad with almonds and veggies

Dinner: Flax breaded baked eggplant followed by veggie noodle soup

So lately we've had loads of eggplant. Like loads. It just keeps getting bought, though I don't know why.

The idea for this came from the fried eggplant slices we used to have in the Ukrainian house, but with flax added to the breadcrumbs and a tahini mix instead of egg. The result was fantastic and a great little starter or side to any meal. The photos do not do it justice!

You'll need:
(Serves 2 as a starter / side)
1 large eggplant
1 cup breadcrumbs
1/2 cup ground flax
2 tbsp oregano
2 tbsp tahini
juice of 1 lemon
3/4 cup water

Preheat the oven to 180 degrees Celsius
Chop the eggplant across, so you get round slices
Mix together the breadcrumbs, flax and oregano in a bowl
Mix together the tahini, lemon juice and water in another - add more water if necessary. It should be a watery paste consistency
Dip each slice in the tahini mix then into the breadcrumbs mix
Make sure both sides are covered
Place the slices onto a baking tray and bake for 25-30 minutes, turning half way

These are great served with tomato slices or a thick tomato sauce on top, and topped with a drizzle of hot sauce. Of course, they're also great on their own!

It's good to get into the habit of putting flax into, well, everything. Ground flax is a great source of omega 3s, as well as dietary fibre and micronutrients, although full flax seeds are not so great as the body struggles to get the good stuff out. Tahini, too, is rich in omega 3 and essential fatty acids, along with calcium, iron and protein - so these are great for you on every level!

Fun fact: eggplant also contains nicotine - although in tiny amounts compared to even passive smoking, thankfully!

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