Eggplant Nicoise. Power Foods for the Brain. Photo Credit Foster WileyThis simple Mediterranean sandwich makes an elegant lunch or a late-afternoon dinner. Serves 4
1/4 cup sliced pitted Niçoise olives or green olives
4 cloves garlic
1 large eggplant, sliced into thick slabs Juice of 4 lemons (about ½ cup)
1/4 teaspoon cracked black pepper
1 tablespoon dried lavender
1/2 teaspoon saffron
4 large slices French bread or sourdough bread, toasted
1 small fennel bulb, sliced
2 tomatoes, sliced
Smash the garlic and rub each slab of eggplant with the garlic. Place the eggplant in a shallow bowl and pour the lemon juice over it. Add enough water to submerge the eggplant. Allow the eggplant to marinate for at least 1 hour, then drain and place it in a shallow dish. Add the garlic, pepper, lavender, and saffron and let it sit for about 1 hour.
Place the eggplant directly on a grill over medium heat and cook until it is soft on both sides but not charred. Place a grilled slab of eggplant on a slice of bread and top with a couple slices of fennel and tomatoes and about 1 tablespoon sliced olives. This sandwich is served open-faced.
Per serving (1 sandwich): 154 calories, 7 g protein, 35 g carbohydrate, 9 g sugar, 2 g total fat, 9% calories from fat, 10 g fiber, 478 mg sodium
Recipe by Jason Wyrick
Dr. Neal Barnard’s brain-boosting tip: Opt for foods low in fat and high in nutrients. Saturated and trans fats can more than double your risk for Alzheimer’s disease.