I have always been fascinated by the dark purple color of the Eggplant. Though not one of my favorite foods, when properly prepared, raw or cooked, it can be very delightful. The skin contains the richest source of potassium, magnesium and antioxidants. In fact, eggplant ranks as one of the top 10 vegetables with high oxygen radical absorbance capacity. (ORAC) High in anthocyanins, it has anti-inflammatory and anti-cancer effects. It even lowers cholesterol and provides “nasunin”, a powerful antioxidant the fatty cells of your brain. Bon Appetit!
1 large. unpeeled eggplant (1 ¼ pounds), cut into 1 to 1 ½ inch pieces
1 14.5 oz can chickpeas, rinsed and drained
4 – 6 cloves garlic, minced
2 TBS grape seed or coconut oil
1 TBS olive oil
1 TSP chili powder
½ TSP salt
¼ TSP ground black pepper
1/8 TSP cayenne pepper
2 TBS fresh lime juice
2 oz goat cheese, crumbled
¼ cup cilantro leaves
1) Preheat oven to 450 degrees. Combine eggplant, chickpeas and garlic in a glass pan. Drizzle with oil and toss to coat. Sprinkle with chili powder, salt, black pepper and cayenne pepper and toss gently. Roast about 10 minutes or until eggplant is tender when pierced with a fork.
2) Remove from oven, drizzle with lime juice and olive oil. Top with cheese and cilantro. Enjoy as an entrée or with wild-caught fish.