Pleb's healthy food guide: Roasted eggplants

Ingredients:

For eggplant slices

•1 large eggplant, sliced into rounds

•Balsamic oil for roasting

•Umami sauce (liquid form)

•Cooking oil

•A pinch of sugar

•Salt

•Dried chili

•Black pepper (powder)

•Fresh cilantro

•Fresh garlic

For the salad:

•Mixed greens (as desired)

•Tomato

•Cucumber

•Vinegar

For the meatballs:

•1 small onion, chopped

•200g ground beef

•50g sour cream

•Salt/pepper

•Panko breadcrumbs 0,5 dl

•1 egg

-Cut the eggplant into slices that are 0.5-1cm thick and sprinkle salt on top. Wait for about 5-10 minutes until the eggplant releases bitter liquid. Wipe the liquid off with a paper towel.

-Mix the oils together and add the spices.

Use 2/4 cooking oil, 1/4 balsamic vinegar, and 1/4 umami. Add the spices to the mixture and stir. Then, coat the eggplants with the mixture.

-For the meatballs, mix all the ingredients together and roll them into balls on a baking sheet. Bake for 10-15 minutes at 200° Celsius in the oven.

-You can add pan-fried peas and halloumi alongside it.