Season: Summer
Prep time: 10 minutes
Cook time: 8-12 minutes
Total time: 25 minutes
HEART HEALTH. Eggplants contain fiber, potassium, vitamin C and B6.
6-8 Japanese eggplants, cut lengthwise
1 tsp. sea salt
1/8 tsp. fresh ground pepper
1/2 cup fresh parsley, chopped
squeeze of organic lemon (if available)
1/4 cup of good quality extra virgin olive oil
Heat a large skillet or grill on medium.
Brush eggplants with some olive oil and sprinkle with salt.
Don’t be afraid to salt well, it will bring out the sweetness in the eggplants. Place on heated pan and cook until tender, turning over once.
Place in bowl.
Add a little fresh lemon, olive oil , ground pepper, and chopped parsley.
Toss.