1 eggplant

2 tomatoes, chopped

3 thyme springs

1 garlic clove, minced

3 tablespoons extra virgin olive oil

A pinch of sea salt

Black pepper to taste

Lemon juice of ½ lemon


Place eggplant on a lined baking sheet. Place in the oven at 400 degrees F and bake for 30 minutes. Take eggplant out of the oven and leave aside to cool down. Cut them in half lengthways and drizzle each half with 1 tablespoon olive oil. Place in the oven again at 350 degrees F and bake for 25 more minutes. Take eggplant halves out of the oven, leave aside for 5 minutes, put the flesh in a bowl and sprinkle skin the halves with some of the lemon juice, a pinch of sea salt and pepper. In a bowl, mix tomatoes with thyme, garlic, and eggplant flesh. Add lemon juice, pepper and 1 tablespoon olive oil and stir everything well. Scoop this into eggplant halves, divide between plates and serve.


Fat: 21.8 g

Carbs: 20.5 g

Protein: 3.6 g

Total Calories: 268 Calories

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