A mini snack with baked aubergines, zucchini, mushrooms and spinach – delicious, simple and quick. Start munching on them right away!
Even though I basically grew up with aubergines/eggplants cooked in various ways, I fell in love with them a few years ago. I might sound snobbish, but I honestly think that I had to move somewhere else to discover and appreciate all the organic goodies.
Aubergines may not be the top veggies when it comes to flavor (l admit that I first found them both bitter and bland), but are an excellent source of dietary fiber, which can help protect against type 2 diabetes and keeps the digestive system regular. Apart from the fact that they are a good source of vitamins A , B1, B6, C and potassium, this vegetable will fill you up with only a few calories per cup (20 calories to be more precise).
Aubergines are also rich in minerals, potassium, magnesium and calcium, which makes it an excellent addition to almost any diet. Be careful, though, with the quantity of oil you use while baking it as aubergines are well known for the sponge texture, which can soak up loads of oil. Therefore, if you are more of a watching your weight person, I will strongly recommend to use cheese and yoghurt instead.
I’ve first savored this recipe in Greece. I’ve already mentioned my crush on this beautiful country some weeks back when I posted one of my favorite recipes in terms of prawns, called Spicy Prawns with Noodles.
Well, the main reason why I love Greece so much is the simplicity and freshness in about everything in there. The over 200 inhabited islands are busting with life, colors and beauty.
If you decide one day to travel to Greece, please leave your food misconceptions home and enjoy every single Mediterranean bite. I promise you won’t be disappointed.
Before forgetting why I am here today, I want to tell you one more thing. Some time ago, a couple of friends recommended me to be careful with the length of my articles because no one has the time for it. Well, I really hope you enjoyed my older articles and the one from today as well. I believe we all have a particular way and style to convey the message we want.
My message to all of you guys today is “go on and eat aubergines once in a while!” They are totally good for you. Even though my recipe might keep you a little longer around the house, it’s worth it. The incredible taste of goat cheese melted all over the aubergines makes it a fantastic recipe. As part of the topping I used zucchini, mushrooms and spinach, but free your mind and go wild; don’t limit yourself to only a few options.
- 3 eggplants
- 1 zucchini
- 200 g goat cheese
- a handful of mushrooms
- a handful of baby spinach
- 2 tablespoon of extra-virgin olive oil
- Preheat the oven to 250°C (~480°F.
- Wash the aubergines/eggplants, zucchini and mushrooms very well and chop them roughly in round slices.
- Brush the big-sized casserole pan with olive oil. Then spread out the eggplants in the casserole and drizzle them with a splash of goat cheese instead of oil. Add a slice of mushroom and zucchini as a second and third layer on top of each of them and sprinkle it with fresh baby spinach.
- Bake in the oven for about 30 minutes (the timing depends, of course, on the type of oven you use) or until a little browned and soft on the inside.
You could also cook them in bulk and keep them in the fridge up to 3 days.
MAKE IT VEGAN: Skip the goat cheese.
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".