This simple eggplant recipe makes a perfect side for your main meal!
I’m half Greek, so I’ve enjoyed my fair share of eggplant from moussaka to melitzanosalata! However, both of those recipes can be pretty time-consuming, so more often than not, I opt for something simpler: roasted eggplant. I’ll dress it up with some lemon and a bit of feta, and voilà! I have myself a delicious Mediterranean-inspired side dish.
Despite this recipe’s simplicity, roasted eggplant offers a distinctively complex flavor. It’s savory, smoky, and a little sweet. The roasting process brings out the eggplant’s natural sweetness and caramelizes its edges, creating a dish that’s both hearty and satisfying. I guess that’s why it tastes so good on salads, especially with a homemade balsamic vinaigrette.
Is Roasted Eggplant Healthy?
Yes! Eggplants are high in fiber and are a good source of potassium, vitamin C, and vitamin K. What’s more, this recipe is naturally vegan and gluten-free, and can be customized to your heart’s desire.
Salting your Eggplant
Similar to zucchini, eggplant is an inherently moist vegetable. Generously salting the cut sides of the eggplant draws out the moisture, which prevents it from becoming soggy while it roasts. My usual method is to cube the eggplant, place the cubes on a baking sheet or in a colander, and sprinkle the cubes generously with salt. Set the eggplant aside for 30 to 60 minutes, then give the eggplant a quick rinse in water, and finally pat the pieces dry before following the recipe below. I know it may seem like a hassle, but this preparation significantly reduces the eggplant’s moisture!
INGREDIENTS
- 2 medium eggplants (about 2 to 3 pounds total)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
INSTRUCTIONS
Prep
Preheat oven, and prepare eggplants.
Season
Toss eggplants with oil, salt, and pepper.
Roast
Roast until tender and caramelized.
Devour!
FAQs & Tips
While I like my roasted eggplant fresh out of the oven, you can make it ahead to serve cold in salads or mixed into quinoa. If stored in an airtight container in the refrigerator, it’ll last up to 5 days.
Great idea! In the past, I’ve added peppers, zucchini, onions, and tomatoes with the eggplant. My only advice would be to cut the veggies into similar-sized pieces so they cook more evenly.
Whatever you’d like! To name a few, I’ve frequently used garlic powder, cumin, paprika, and rosemary, and all of them are tasty.
Serving Suggestions
Roasted eggplant is a versatile side dish that complements a variety of mains. There’s really no wrong way to enjoy it! I often serve this recipe with these Grilled Chicken Kebabs, a Pan-Fried Cod, or an Orzo Salad. I also like to add roasted eggplant into recipes like these Greek Turkey Meatballs With Feta for a unique smokey flavor. But you don’t have to limit yourself to Greek dishes! Roasted eggplant is also the perfect addition to any veggie pasta.
Roasted Eggplant
Ingredients
- 2 medium eggplants about 2 to 3 pounds total
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
-
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
-
Wash and dry the eggplants. Cut them into 1-inch cubes and place them in a large bowl.
-
Drizzle olive oil over the eggplant cubes. Add salt and black pepper, and toss well to coat evenly.
-
Spread the eggplant cubes in a single layer on the prepared baking sheet. Make sure they are evenly spaced to ensure even roasting.
-
Roast in the preheated oven for about 30 minutes, stirring halfway through, until the eggplants are tender and the edges are slightly caramelized.
-
Remove from the oven and serve warm as a side dish.
Nutrition
The post Roasted Eggplant appeared first on Food Faith Fitness.
