love this recipe for a nice dinner with vegan friends with a glass of wine.eggplants are low in fat but a good source of vitamin B and C. they are also very blunt but with good seasoning they will leave you wanting more.pumpkin is very low in cholesterol and sodium
Ingredients
- 1 large egg plant cut in half then a cross in the middle, season with salt and pepper
- 5 tomatoes cubed in small pieces
- 1 onion thinly cubed
- 2 cloves garlic crushed, 1 deseeded scotch bonnet (optional)
- 1 red bell pepper cubed in small pieces
- 2 slices of pumpkin seasoned with onion powder, salt and 1/2 tsp cayene pepper. set aside
- 2 Tbsp coconut oil
- 1 Tsp dry basil
- 1 Tbsp lemon juice
Directions
- 1Step one
Heat 1 table spoon oil on medium low place the egg plants with cut side face down, cook 5 minutes remove from pot and transfer to a baking tray with cut side facing upward. in the same pot,Heat 1 Tbsp oil on high; add the tomatoes, onions, garlic, bell peppers, seasoning plus the lime juice stir fry on high for 1 minute and turn off the heat - 2Step 2
Heat oven to 200°C
Spoon the tomatoes over the eggplants and drizzle with olive oil. on the same baking tray line the pumpkin slices and bake 30 minutes
this meal is best served hot
