Baked Eggplant with Oregano

A good source of vitamin C, folic acid & potassium. A useful source of vitamin A & dietary fibre   4 large eggplants Salt & fresh ground pepper Olive oil 3 tablespoons oregano 1 tablespoon coriander seeds, roughly ground 3 garlic cloves, finely chopped 3 handfuls rocket leaves Juice of 2 lemons Extra virgin olive oil   Wash the eggplant & cut off stalks & base. Slice into 1.5cm thick discs. Place the discs into a large colander & sprinkle with salt. Put a plate on top with a heavy weight to push down on the eggplant & leave for one hour. Preheat oven at 200ºc. Wash off the salt & pat the eggplant dry. Line a baking tray with foil and brush it with olive oil. Sprinkle the surface with salt & pepper and some of the oregano, coriander & garlic. Place the eggplant close together on the tray. Brush the tops with olive oil & sprinkle with the remaining oregano, coriander & garlic. Bake for 15-20 min turn the slices over when lightly brown, return to the oven & continue cooking for a few more minutes. Place a little rocket on each plate. Season with salt & pepper. Tear the eggplant slices in half & place them over the rocket. Drizzle with lemon juice & some extra virgin olive oil.