Eggplant: A delightful ingredient for light recipes
updated the 6 October 2015 à 23:51Rich in soft fibres and not highly calorific (if we know how to cook it). Discover the eggplant through various light and delicious recipes.

THE RECIPE:
(For two)
Draw slight crosspieces in the flesh of two eggplants split into lengths. Coat them with a light drizzle of olive oil and place them in a warm oven for approximately 35 min at 200°C until they soften completely. For caviar: remove the flesh with a spoon, chop it with a knife, add the olive oil bit by bit. You can also add some crushed garlic or the fine chopped onion, salt and pepper. Serve tepid or cold.
Greek style: Chop a bouquet of parsley and a half-onion, slice some feta cheese into small cubes, mix it all with a drizzle of olive oil and pepper, then cover the warm half-eggplant with cold minced vegetables.
Martine Azoulai