Eggplant Tapas

There are several varieties of eggplants, but the most common is the purple eggplant. Other varieties are: the Indian eggplant, the long eggplant, and the white eggplant, to name a few.
Some nutritional values of eggplants are: low in saturated fat, and cholesterol. They are also high in fiber, and a good source of vitamins C and K.

For this recipe I will be using the purple eggplant. Since I’m going to broil the eggplant, the slices can’t be cut too thin. If you slice the eggplant in thin slices, they will burn and fall apart in your broiler. I would cut the slices about half- inch thick.

You may grill the eggplant on your grill, or broil it in your broiler. This time I will be using my broiler. I don’t know about you, but I use my broiler constantly. I grill outside if I have many items to grill, but for a quick recipe my broiler works just fine.

1 purple egg plant (sliced)
1 tsp garlic powder
2 tbs extra virgin olive oil
½ medium onions (chopped)
3 tbs chopped red peppers
3 tbs chopped green peppers
2 tbs chopped parsley
Course salt to taste
Black pepper to taste
Grated Parmesan cheese
Non-stick cooking spray

Turn your broiler on.
Spray a baking sheet with non-stick cooking spray.
Mix the olive oil, the garlic powder and salt.
Brush the top of the eggplant slices with the olive oil mix.
Place the slices of eggplant on the baking sheet.
Broil.
Meanwhile, heat the olive oil in a small skillet over low heat.
Stir in onions.
Stir in the red and green peppers, and cook until all the vegetables are tender.
Add black pepper.
Remove from heat.
Arrange slices of eggplant on a serving platter.
Top with the vegetables mixture.
Top with the chopped parsley.
Sprinkle with the grated cheese.

Yields 4

Tags: eggplants