Eggplant, also known as aubergine, comes from India. Though botanically considered a berry, it’s more commonly consumed as a vegetable menu.
A serving of 3.5 ounces (100 grams) of eggplant contains about 9 grams of carbs. Which is around 3.5 times fewer carbs than the same quantity of pasta สมัคร ufabet
It’s also a good source of fiber, vitamins and minerals — particularly vitamin K, thiamine and manganese.
To prepare your eggplant lasagna, start by cutting this tasty nightshade lengthwise into thin slices.
Then brush both sides with oil and roast the slices until soft and golden, turning them once. Simply use these roasted eggplant slices instead of pasta sheets when making lasagna.
You may also skip the roasting step and use the raw slices directly if you prefer a moister dish.
How to Use Roasted ?
I’ve used these lovely rounds of toasty, tender eggplant in a number of ways. They are delicious served as a side dish topped simply with a ginger, soy, and sesame dressing or tahini sauce and lots of herbs. They’re fun to stack with slices of mozzarella and tomato and basil. They’re also delicious in sandwiches (especially with feta cheese), chopped and added to pasta and more.