Eggplant has always been a confusing vegetable because of its soft texture and sometimes bitter taste. It is one of the most confusing vegetables to cook because most of us do not know how nutritious and versatile it is.
Here are some scientific facts about eggplant. It contains a variety of vitamins, and minerals and important phytonutrients, many of which have antioxidant activity. Phytonutrients are compounds in plants that gives food deep color. Eggplant also contains a potent antioxidant called Nasuim which protects the good fat in our brains. Nasium is also a potent free radical scavenger. It is good to lower your blood cholesterol.
The purple shinny elongated vegetable called eggplant has always been part of my diet in the Caribbean. Here is a delicious and nutritious and easy recipe you and your family will love.
Wash and cut ends of eggplant (use a stainless steel blade knife, because a carbon blade will turn eggplant black). Cut eggplant length-wise into one quarter inch thickness.
Sprinkle with salt and pepper to taste. Line a baking pan with foil and spray with cooking oil.
Lay eggplant on a foiled line pan. Grill on high 3 minutes on each side.
Remove from heat; layer salsa and cheese on top. Grill for 1 minute or until cheese has melted.
Add pesto and grill for one minute.
Sprinkle olive oil on top. Enjoy!!!!