I did my broiled tomatoes a bit different last time. I added some of my homemade shawarma mayo in lieu of the crushed pork rinds on top. Came out VERY tasty this way! This dish is nice with baked or broiled seafood and it pairs nicely with grilled steak. This recipe is also good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense dish!
VARIATION: Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.
4 large Roma tomatoes (or 5 small), sliced 1/2″ thick
¼ c. my homemade mayo
½ tsp. Shawarma Spice Blend
1/3 c. green onion, finely chopped
¼ c. grated Parmesan cheese
Pinch salt and black pepper
2 tsp. olive oil (to grease pan)
DIRECTIONS: Slice tomatoes about ½” thick. Place on non-stick pan oiled with the 2 tsp. olive oil. These tend to stick badly, even on Teflon, thus the oil. Next, stir the spice blend into the mayo and brush each slice with seasoned mayo. Sprinkle with salt and black pepper. Next sprinkle the chopped green onion over all. Finish with the Parmesan cheese. Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender. Don’t cook these too long as the natural sugar tends to make them burn fast.
NUTRITIONAL INFO: Serves 4, each serving contains:
190 calories, 17.7 g fat, 3.53 g carbs, 1.28 g fiber, 2.25 NET CARBS, 7.03 g protein, 125 mg sodium