Lemon-Garlic Stuffed Baby Eggplant
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Enjoy this healthy, vibrant and delicious appetizer or side dish for its beautiful presentation, full flavor with the zests of lemon, oregano and mouth watering texture of baby eggplant.
Nutrition is vital to a healthy lifestyle so we create gourmet recipes that offer both savory taste and nutritional value. Quality foods are the first step in promoting health and healing but that doesn’t mean you have to skip out on all the flavor! By choosing quality organic ingredients and using healthy fats such as olive oil and coconut oil complemented with the right herbs you are making a step in the right direction for better health.
It can be difficult to find baby eggplant at times so make sure you grab them up when you see them!
Ingredients
Instructions
Heat oven to 450°F.
Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation).
Arrange the eggplants in a glass baking dish.
Thinly slice 1 of the lemons.
Juice the other two lemons.
Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit.
Season with the salt and pepper.
Drizzle the eggplants with the lemon juice and oil.
Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
Remove foil and roast for 5 more minutes.
Transfer to a serving platter and drizzle with pan juices.
