Creamy eggplant joins with tangy goat's milk and feta cheese crumbles for this Mediterranean inspired dish that's low in carbs and sugar, diabetes friendly, and full of flavor. Serve with fresh veggies to keep it gluten free, or with wedges of pita bread.
For 1 people
1. Preheat oven to 350 degrees. Wash, dry, and place the eggplant in the oven for 1 1/2 hours.
2. When cooked, remove and discard the skins. Place the flesh in a mixing bowl and reduce to a creamy texture. With mortar and pestle, work in the mixture, adding alternatively oil, milk and a little lemon. When mixture is frothy, add cheese. Season with salt and pepper.
3. Place mixture in glass bowl and decorate with small slices of tomato, parsley, and/or black olives.