Eggplant Millefeuilles

Eggplants usually have a neutral taste but they have big nutritional values like vitamins and minerals. They are a rich source of vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese. It is also contains almost no cholesterol, or saturated fat. (source: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html )

And the most amazing property is that eggplant are capable of sucking fats and keeping them from absorption by the stomach, when you eat an oily meal eggplant is the superhero that will come and eliminate the fats, they are the most effective when they are eaten raw .

In fact eggplant can absorb anything from water to salt to oils (here is a hack; you can cut an eggplant in 4, throw it in a salty dish and it will eliminate the excess salt J )

Furthermore you should not fry aubergines because they will lose their nutritional values and they will be filled with oils that can’t be eliminated anymore (since they already absorbed the frying oil)

I discovered this recipe about 4 years ago on internet (I made some changes) and it changed my way of looking to eggplants, trust me I’m not sensationalizing but the combination of fresh mint, fresh cheese and red onions gives these purple veggies a whole new level of deliciousness.

Enough talking just try to make this easy recipe and judge by yourself .

serves  2 

Ingredients:

• 1 big eggplant
• 1 big red onion
• 1/3 white cheese or mozzarella
• 3tbs of olive oil
• 1/4 mint fresh mint glass
• 1/4 tsp cumin
• 1/4 tsp chili powder 
• Black pepper

Method:

1. Cut the eggplant into slices then spread them in a baking dish and add the olive oil with a brush, salt and pepper and bury them for 10 mn
2. Cut the onion into slices
3. Mix the grated cheese + cumin + red and black pepper + fresh mint
4. Remove from the oven
5. Now we will assemble the millefeuilles: An eggplant dish then a spoon of cheese mixture then a washer of onion and repeat until ending with a layer of cheese
6. Return to the oven for 13 to 15 min at 180 C / 350 F