Flavourful Mediterranean roasted eggplant

Chef Rudo Kandiero

THE Mediterranean roasted eggplant is a delightful culinary product. It combines the robust flavours of oregano, smoked paprika and olive oil, creating a savoury and golden dish that is both healthy and satisfying.

Ingredients

. Two eggplants;

Three tablespoons oil;

One teaspoon salt;

Two cloves garlic, minced;

One teaspoon oregano, dried;

Half teaspoon smoked paprika;

Quarter cup fresh parsley, chopped;

Quarter cup feta cheese, crumbled;

Lemon wedges, for serving

Method

1. Preheat oven to 200°C (400°F).
2. Slice eggplants into half-inch-thick rounds. Consistent thickness allows them to cook evenly. Lay them on a lightly greased baking sheet.
3. In a small bowl, whisk together the olive oil, salt, black pepper (if desired, not listed in original ingredients but common), minced garlic, oregano and smoked paprika.
4. Brush the eggplant slices generously on both sides with the olive oil mixture, ensuring they are well coated.
5. Roast the eggplants in the preheated oven for 25 to 35 minutes. Flip halfway through to ensure even cooking and browning. For an extra crispy texture, bake for an additional five minutes.
6. Once roasted, remove the eggplants from the oven and sprinkle with chopped parsley and crumbled feta cheese.
7. Serve warm with lemon wedges on the side.

Power food

Eggplant is a nutrient-rich vegetable that offers numerous health benefits. It helps protect against cell damage, is high in fibre and low in calories.

Additionally, eggplant supports healthy blood sugar levels, may help lower cholesterol and reduce the risk of heart disease and possesses anti-cancer properties.

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Classic Greek salad

This refreshing Greek salad combines crisp vegetables, briny olives and creamy feta, all brought together with a vibrant homemade dressing.

Ingredients

One cucumber, diced;

One cup cherry tomatoes, halved;

One green pepper bell, diced;

Half thinly sliced red onion;

Half cup Kalamata olives, halved

Feta cheese, crumbled;

Salt and pepper to taste

Dressing

One lemon, juiced;

One-third cup red wine vinegar;

One teaspoon Dijon mustard;

Two garlic cloves, minced;

Half teaspoon oregano, dried;

Salt and pepper to taste;

Half cup olive oil

Method

1. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, thinly sliced red onion, pitted and halved Kalamata olives and crumbled feta cheese.
2. In a separate small mixing bowl, add the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt and pepper.
3. Slowly drizzle in the olive oil while whisking vigorously until the dressing is well emulsified.
4. Pour the dressing over the salad ingredients and gently toss to combine.
5. Season with additional salt and pepper if desired. Serve immediately.

Power food

Olives: These small fruits are known to reduce the risk of heart disease, decrease inflammation, alleviate symptoms of conditions like arthritis, potentially reduce the risk of certain cancers and support bone health. They contain healthy fats and are a good source of iron.

Oregano: A potent herb, oregano contains antibacterial properties that help fight off infections. It also helps reduce inflammation, may alleviate symptoms of arthritis, protects against cell damage and provides fibre, aiding digestion.

Cucumbers: With their high water content, cucumbers are an excellent choice for staying hydrated. They contain essential minerals important for blood clotting and bone health, provide Vitamin C and contribute to blood pressure regulation.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.