2 long slices of washed aubergine / eggplant, 1/4 inch thick each
1 washed tomato, sliced
1/2 avocado, sliced
2 pieces lettuce of your choice
Mustard to taste
And then follow these directions:
1. Place aubergine / eggplant pieces under broiler / grill for 2 minutes, then remove and cool.
2. Stack your tomato, avocado, lettuce and mustard on the first piece of aubergine / eggplant just as you would if you were making something along the lines of a BLT.
3. Top with the second piece of aubergine / eggplant.
4. Cut in half, and enjoy ....
They are full of vitamins, minerals and dietary fibre. Along with tomatoes, potatoes and bell peppers, the aubergine (solanum melongena) belongs to the nightshade plant family (Solanaceae). In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. They have a deep purple, glossy skin encasing cream coloured, sponge-like flesh dotted with small, edible seeds. In addition to the classic purple variety, aubergines are available in other colours including lavender, jade green, orange and yellow and in a range of shapes and sizes. The most popular variety of aubergine looks like a large, pear-shaped egg, hence the American name ‘eggplant.’
The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East.
Aubergines are an excellent source of dietary fiber. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre.