A colorful eggplant appetizer that is delicious while also providing benefits to heart health. The eggplants in this
recipe are a great source of heart-healthy fats, including omega-3 fatty acids. These essential omega-3s may help lower blood pressure, reduce clotting, and help reduce irregular heartbeats. Omega-3 fatty acids have also been shown to lower LDL cholesterol, which is the undesirable cholesterol, and assists in lowering inflammation as well. Chronic inflammation has been shown to be associated with the onset of many diseases, including heart disease. The eggplant is also naturally low in sodium, saturated fats, and cholesterol. In addition, the eggplant is very rich in phenolic compounds, which is beneficial in lowering LDL cholesterol.
The antioxidant rich tomatoes in this recipe contain lycopene, a compound that may help lower LDL cholesterol and blood pressure. Also, the tomatoes in this eggplant appetizer are high in potassium, which has been shown to lower blood pressure and reducing cholesterol levels. Another benefit of the tomatoes is the ability to help in purifying the blood with its high alkaline content.
Lastly, the dill weed
and the garlic both benefit the heart by helping to reduce cholesterol levels
¼ cup grape seed oil
3 tomatoes, sliced
2 oz. feta cheese
2 garlic cloves, crushed
¼ cup mayonnaise substitute - Grapeseed Oil Vegenaise®
¼ teaspoon dill weed powder
Salt and pepper to taste
Dill weed sprigs for garnish (optional)
Preheat oven or toaster oven (on convention bake) to 400°F. Slice eggplants to ½” thick slices and place in baking dish. Cover with olive oil, salt and pepper. Bake eggplants for 15-18 minutes. Mix the cheese, crushed garlic, and mayonnaise substitute in a small bowl. Place baked eggplant slices on a plate and top each with a slice of tomato and a spoon full of cheese mixture. Garnish each eggplant appetizer with fresh dill, if desired.
Makes 8-10 servings.
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