2 servings

1 eggplant
1/2 red onion in julienne
2 tsp olive oil
1 cup thinly diced tomato
1 clove garlic, minced (optional)
2 cups fresh baby spinach
pinch of sea salt
pepper to taste
30 gr goat cheese or shredded feta cheese
oregano to taste

Preheat the oven to 400° F.

Cut the eggplant lengthwise, about ½ centimeter thick. Spread 1 teaspoon of olive oil on each side of the eggplant slices and put them on a baking sheet lined with baking paper. Sprinkle with a pinch of salt and pepper. Place in the oven for 8-12 minutes.

In a pan add remaining teaspoon of olive oil and sauté the garlic and onion until soft (about 3 minutes). Season with a pinch of salt and pepper. Add  tomato and cook a few more minutes. Now add  spinach and stir 1 minute or until the spinach has wilted.

Remove the eggplant slices from the oven, cover each one with the onion and spinach mixture. Sprinkle with goat cheese and oregano. Serve immediately.

Per serving
Cal: 142           P: 5.8 g            F: 8.3 g          Cb: 8 g