Roasted eggplant recipe

Overview:

Eggplants, commonly known for their glossy, purple, teardrop shape, actually come in various colors and shapes. At farmers’ markets, you might find oval, long, slim, and melon-shaped eggplants with skin in colors like white, green, pink, orange, and even striped.

As a nightshade vegetable, related to potatoes, tomatoes, and peppers, eggplants originated in India and Asia, where they still grow wild. Other names for the vegetable include aubergine and brinjal.

Cooking with Eggplant: Eggplants are excellent at absorbing flavors, making them ideal for grilling, frying, roasting, or stuffing. Some popular dishes include: Eggplant Parmesan, Baba Ganoush, Grilled Eggplant, Moussaka.

Roasted eggplant recipe

Simple Roasted eggplant recipe is delicious! So, the easy recipe you can try:

Ingredients:

• 1 large eggplant
• 2 tablespoons olive oil
• 1 teaspoon garlic powder (optional)
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• Fresh herbs (like parsley or basil) for garnish (optional)

Instructions:

1. Preheat your oven: Set the oven to 400°F (200°C).
2. Prepare the eggplant:

1. • Wash the eggplant and cut off the top.
   • Slice it in half lengthwise. You can also cut it into wedges if you prefer smaller pieces.

3. Score the flesh:

1. • Use a knife to score the flesh of the eggplant in a crisscross pattern. This helps the eggplant cook evenly and absorbs the flavors.

4. Season:

1. • Drizzle olive oil over the cut sides of the eggplant.
   • Sprinkle garlic powder, smoked paprika, salt, and pepper over the top. You can also add other seasonings like oregano or thyme.

5. Roast:

1. • Place the eggplant halves (cut-side up) on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for about 25-30 minutes, or until the flesh is soft and golden brown. The edges will be crispy, and the inside will be creamy.

6. Serve:

1. • Once roasted, you can garnish with fresh herbs if desired.
   • You can serve it as a side dish, or top it with some feta, tahini, or a drizzle of balsamic glaze for extra flavor!

Is roasted eggplant healthy?

Roasted eggplant can definitely be a healthy dish! Eggplant is naturally low in calories, high in fiber, and rich in antioxidants, which is found in the skin and is great for protecting your cells.

Benefits of Roasted Eggplant:

• Low in Calories: Eggplant is low in calories, making it a great option if you’re looking to maintain or lose weight.
• High in Fiber: The fiber in eggplant helps with digestion and can contribute to a feeling of fullness, helping to manage hunger.
• Rich in Antioxidants: Eggplant contains anthocyanins, which are antioxidants that help fight oxidative stress and may support heart health.
• Good Source of Vitamins & Minerals: It’s a good source of vitamins like vitamin C and K, and minerals such as potassium and magnesium.

Healthier Roasting Tips:

• Use minimal oil: While olive oil adds flavor and healthy fats, using too much oil can increase the calorie count. You can brush the eggplant with oil or even use a spray to lightly coat it.
• Add herbs and spices: Instead of using heavy sauces or salt, season with herbs and spices like garlic, thyme, oregano, and paprika for extra flavor without extra calories.

Roasted eggplant is a delicious and nutritious dish that can be enjoyed as a main or a side, and it’s easy to incorporate into a balanced diet!

Mediterranean roasted eggplant recipe

A Mediterranean-style roasted eggplant recipe sounds amazing! It’s full of vibrant flavors from fresh herbs, garlic, and tangy ingredients. Here’s a simple Mediterranean roasted eggplant recipe:

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 tablespoons tahini (optional, for drizzling)
• 1/4 cup crumbled feta cheese (optional)
• Pomegranate seeds (optional, for a burst of sweetness)

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the eggplants:

1. • Wash and dry the eggplants.
   • Cut them in half lengthwise. If the eggplants are large, you can cut them into quarters or wedges.

3. Score the flesh:
   Using a sharp knife, make crisscross cuts in the flesh of each eggplant half (without cutting through the skin). This helps them cook evenly and absorb the flavors.
4. Season the eggplants:

1. • Place the eggplant halves on a baking sheet, cut-side up.
   • In a small bowl, mix the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper.
   • Brush the eggplant flesh generously with the olive oil mixture. Make sure the garlic and seasonings coat the flesh.

5. Roast the eggplant:

1. • Roast the eggplant in the preheated oven for about 25-30 minutes, or until the flesh is tender and golden brown. The edges should be slightly crispy.

6. Add Mediterranean toppings:

1. • After roasting, drizzle the eggplant with fresh lemon juice for a zesty kick.
   • Optionally, drizzle tahini over the roasted eggplant for a creamy richness.
   • Sprinkle crumbled feta cheese on top (if using), and garnish with fresh parsley and pomegranate seeds for a pop of color and sweetness.

7. Serve:
   Serve the Mediterranean roasted eggplant as a side dish, or pair it with couscous, quinoa, or a fresh salad for a light, flavorful meal.

This dish is full of healthy fats, fresh flavors, and a lovely mix of textures—tender eggplant, creamy tahini, and tangy feta. It’s a fantastic way to enjoy eggplant Mediterranean-style!

Baked eggplant with cheese

Baked eggplant with cheese is a fantastic dish that’s both comforting and flavorful! Here’s a simple and delicious recipe for Baked Eggplant with Cheese that you can try:

Ingredients:

• 2 medium eggplants
• 1-2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup marinara sauce (or any tomato sauce of your choice)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano (optional)
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the eggplants:

1. • Wash and dry the eggplants.
   • Slice the eggplants into 1/2-inch thick rounds (or lengthwise, if you prefer).
   • Sprinkle the slices with a little salt and let them sit for about 15 minutes to draw out excess moisture. After 15 minutes, pat them dry with a paper towel.

3. Season the eggplant:

1. • Brush both sides of the eggplant slices with olive oil.
   • Sprinkle with salt, pepper, and optional oregano or other dried herbs.

4. Bake the eggplant slices:

1. • Arrange the eggplant slices on a baking sheet lined with parchment paper.
   • Bake in the preheated oven for about 20 minutes, flipping the slices halfway through, until they are tender and slightly golden.

5. Assemble the dish:

1. • After baking, remove the eggplant slices from the oven.
   • Spread a small spoonful of marinara sauce on each slice, then sprinkle with mozzarella and Parmesan cheese.
   • Return the eggplant to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the edges are golden.

6. Serve:

1. • Once baked, remove the eggplant from the oven and garnish with fresh basil or parsley, if desired.
   • Serve hot as a side dish, or enjoy it as a light main course!

Variations:

• You can add layers of eggplant, marinara sauce, and cheese to create an eggplant “parmigiana” style dish, similar to eggplant Parmesan.
• For a richer flavor, drizzle some olive oil or balsamic glaze on top before serving.

This baked eggplant with cheese is a comforting, cheesy delight with a slightly smoky flavor, and it’s a great way to enjoy eggplant!

Roasted eggplant Parmesan

Roasted Eggplant Parmesan is a healthier, lighter version of the classic Eggplant Parmesan, where the eggplant is roasted instead of fried. It’s just as delicious, with crispy eggplant slices, marinara sauce, and melted cheese. Here’s a recipe for you to try:

Ingredients:

• 2 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably panko for a crispy texture)
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried Italian seasoning or oregano
• Salt and pepper, to taste
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped (optional, for garnish)
• Olive oil spray (or 2-3 tablespoons of olive oil)

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with olive oil.
2. Prepare the eggplants:

1. • Wash and dry the eggplants.
   • Cut them into 1/2-inch thick slices, either into rounds or lengthwise, depending on your preference.

3. Season the eggplant slices:

1. • Lay the eggplant slices on paper towels and sprinkle with a little salt. Let them sit for about 15 minutes to draw out excess moisture. Pat them dry with more paper towels.

4. Coat the eggplant slices:

1. • Set up a breading station with three shallow bowls:
     • In the first bowl, place the flour.
     • In the second bowl, beat the eggs.
     • In the third bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
   • Dip each eggplant slice first in the flour, then in the beaten eggs, and finally coat it in the breadcrumb mixture. Press lightly to make sure the breadcrumbs stick.

5. Roast the eggplant:

1. • Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil to help them crisp up.
   • Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.

6. Assemble the Eggplant Parmesan:

1. • Once the eggplant slices are roasted, spread a thin layer of marinara sauce in the bottom of a baking dish (about 9×13 inches).
   • Layer the roasted eggplant slices over the sauce, then spoon a little more marinara sauce on top of each slice.
   • Sprinkle the shredded mozzarella cheese evenly over the top.
   • Add a final sprinkle of Parmesan cheese if desired.

7. Bake the Eggplant Parmesan:

1. • Return the dish to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

8. Serve:

1. • Once the dish is out of the oven, let it sit for a few minutes. Garnish with fresh basil for an extra pop of flavor.
   • Serve hot with a side of pasta, a fresh salad, or garlic bread.

Tips:

• Make it ahead: You can bread and roast the eggplant slices ahead of time, then assemble and bake when ready to serve.
• Vegan version: Use dairy-free cheese for the mozzarella and Parmesan, and skip the eggs, using a vegan egg substitute like a flax or chia egg.
• Additional toppings: Feel free to add a sprinkle of red pepper flakes for some heat or extra fresh herbs like thyme or rosemary for more flavors.

This Roasted Eggplant Parmesan is a satisfying, cheesy dish that’s crispy on the outside, tender on the inside, and full of classic Italian flavors—perfect for a healthier version of the beloved comfort food! Now Enjoy!