Vegetable Dishes

Eggplant lasagna with meat is an original and noticeably lighter take on the Italian classic, where the pasta sheets are completely replaced with thin slices of roasted eggplant. The result is a remarkably tender, juicy and fragrant dish — low-carb compared with the original, yet just as filling and flavorful — and it's a perfect choice for anyone watching their weight or following a lower-carb eating pattern. Slice the eggplant lengthwise into thin planks, salt them, press out the bitter juices and dry on a hot pan or in the oven. Layer in a baking dish with the meat sauce and grated mozzarella or parmesan. Bake at 180°C (350°F) for about 35-40 minutes until golden on top. Proportions for a 24 cm dish inside.

Pan-fried zucchini with garlic mayo is one of the easiest summer appetizers — ready in 15 minutes and gone in five. Slice zucchini into 5-7 mm rounds, dredge them in flour and fry in oil until golden on both sides, then top each warm slice with a dollop of mayonnaise mashed with fresh garlic and a sprinkle of dill or parsley. The result is juicy, garlicky and incredibly more-ish. Serve them warm or at room temperature as a starter or side dish. I'll share the trick for keeping the slices crisp instead of greasy and the right ratio of garlic to mayo so the flavor pops without overwhelming the zucchini.