Enjoy a healthy and crispy snack in NO TIME! Eggplants, mushrooms and cheese – oh goodness – such a healthy bite! The munchies will disappear in a matter of seconds. 🙂
I have been blogging for 3 months now and 15K beautiful people from all around the world have read my articles.Thank you guys for all the support and beautiful words! I would also like to mention that I created an Instagram account the other day. Yeahhhh! 🙂 I am part of the big gang now, taking loads of pictures of my weekly meal plan and fun moments of my life.
Going back to my recipe for today, I first should tell you that I wasn’t planning to share this recipe because let’s face it – it only has 3 ingredients. However, I realized that is exactly why I should share this recipe with fresh mushrooms, eggplants and Gouda cheese – a bold flavor.
These bite-sized eggplant/aubergine munchies are among my favorite comfort snacks as it’s extremely easy and quick to make. Besides that, they really taste like they look – so crispy, so yummy!
Cheesy, mushrooms and eggplants that doesn’t weigh you down with oil. Exactly! You don’t need to watch out for the quantity of oil you might end up using as this snack requires no oil whatsoever. Highly recommended!
Eggplants/aubergines 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.
If you love eggplants as much as I do now ( I used to hate them), you should give my recipe a shot, it’s so worth it. The incredible taste of Gouda cheese melted all over the aubergines makes it a delicious snack.
So start munching on them right now. Can’t wait to hear what you think! 🙂
- 3 eggplants
- 250g Gouda cheese
- a handful of mushrooms
- Preheat the oven to 250°C (~480°F).
- Wash the eggplants and mushrooms very well and slice them into ¼-inch to ½-inch thick rounds. Spread out the eggplant slices in the big-sized casserole pan and add a slice of Gouda cheese and mushroom as a second and third layer on top of each of them and season with pepper to taste.
- Lower the temperature to 180°C (~350°F) and bake for about 20 mins (the timing depends, of course, on the type of oven you use) until the munchies are crispy and a little browned. Remove from the oven, let them sit for about 5 minutes to cool down and the eat!
It also can be also served alongside fish/chicken/steak or a your favorite salad. If you are a busy person, cook them in bulk and keep them in the fridge up to 3 days.
Get creative, use the ingredients you have on hand and stay healthy! Make sure you only "cook it fit".