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This baked eggplant dish is not only delicious but also packed with nutritional benefits. Eggplants are low in calories and high in fiber, making them a great choice for a healthy diet. They are rich in antioxidants, particularly nasunin found in the skin, which helps protect cells from damage.
Spinach adds a boost of vitamins A, C, and K, as well as iron and magnesium. Cottage cheese and mozzarella provide a good source of protein and calcium, essential for bone health. Garlic and mushrooms contribute additional vitamins and minerals, while also enhancing the flavor profile of the dish.
Full Recipe:
Ingredients:
2 eggplants
3 tomatoes
500 ml water
Salt (to taste)
Olive oil (for drizzling)
Italian herbs (to taste)
150 grams spinach
200 grams cottage cheese
3 cloves of garlic, minced
3 mushrooms, chopped
150 grams mozzarella, shredded
Parsley (optional)
Dill (optional)
50 grams tomato paste
150 grams parmesan, grated
Instructions:
Prepare the Eggplants:
Cut the eggplants into slices.
In a bowl, mix 500 ml water with salt and soak the eggplant slices for 10 minutes to remove bitterness.
Pat the eggplant slices dry with a paper towel.
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Bake the Eggplants:
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