When you can step in the door and have a delicious healthy meal in front of you in less than 30 minutes its great news. Don't attempt it without the relish as this dish will be very dry and exceptionally boring.
Slice the eggplant to pieces approx 1 cm thick. Brush with olive oil and chargrill on each side for 5 - 6 minutes until they have cooked through.
Wash the English spinach thoroughly and place in a steamer to steam for approx 2 minutes. Drain the spinach.
Serve the eggplant over the spinach and top with beetroot relish, crumbled goat's fetta and cracked black pepper.
Note: Eggplant is a good source of Vitamin K, Thiamin, Vitamin B6 and fibre.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 862 kj |
| Calories | 206 kcal |
| Fat | 14.4 g |
| Saturated Fat | 3.9 g |
| Total Carbohydrate | 6.8 g |
| Total Protein | 8.9 g |
| Fibre | 7.8 g |
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