The good stuff:
- Also known as aubergines, eggplants contain a good balance of vitamins and minerals, an excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.
- Because of it’s fiber content, eggplants aid in digestion.
- It has been reported that eggplants contain phenolic compounds- which are linked to linked to reduced signs of osteoporosis, stronger bones, and increased bone mineral density.
- 3-4 eggplants, sliced
- 4 tomatoes, sliced
- 2-3 large onions, peeled and chopped finely lengthwise
- 3 garlic cloves, finely chopped
- 1/2 scotch bonnet, finely chopped
- Fresh parsley, chopped (optional)
For the peanut sauce:
- Peanut butter
- Coconut oil
- Peanuts, chopped
- In a large pan, place some oil and cook the onions until caramelized. Take 2/3 out of the pan and set aside. Leave the remaining onions in the pan.
- Add the garlic & scotch bonnet.
- Then add the tomatoes and cook on medium heat until wilted.
- Follow with the sliced eggplants cook on medium heat for 1 minute.
- Add the cumin & salt. Cover the pan with a lid and cook on low-medium heat for another 7- 8 minutes.
- While that’s cooking, prep the peanut sauce. Mix peanut butter + oil + water (to thin out) + salt. Taste it and see if you’d like to add something else.
- Serve the eggplants on a plate, top off with the remaining 2/3 caramelized onions. Then drizzle the peanut sauce all over on top.
- Top off with the chopped peanuts and parsley.
- Enjoy 🙂