Eggplant marinated in garlic oil
Suitable from step 3
(Marinate overnight in the refrigerator)
1 serving of legumes:
100 ml of metabolic direct © vegetable broth
2-4 olive oil or flax oil tablespoons
1 garlic clove
Cut the eggplant into bit thick slices and let it simmer in the vegetable broth for not more than five minutes. Carefully, empty the broth and dispose of it. Place the eggplant on a plate and let it cool.
Pour the oil over the eggplant in order for it to be well covered. Cut the garlic into thin slices and spread over the eggplant. Sprinkle with spices. Cover it and let it rest overnight in the refrigerator.
Have the eggplant with yoghurt for lunch the day after.