Easy Roasted Eggplant Family Favorite Recipes
HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
- Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
EASY ROASTED EGGPLANT (FAMILY FAVORITE!)
How to roast eggplant so that the middle is tender and the outside is perfectly caramelized. Eggplant roasted with oil and salt is perfectly delicious, but if you have the spices available, we highly recommend trying our warm and toasty spice blend. Adam, our son, and I go crazy for it. We have provided measurements for ground spices and whole spices. If you are using whole spices, grind them in a spice grinder or mortar and pestle. When choosing eggplants, look for them to have shiny skin, feel heavy for their size, be slightly firm, and have a green stem.
Provided by Adam and Joanne Gallagher
Categories Side, Vegetable
Time 40m
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- For ground spices, add to a small bowl and mix well. For whole spices, add to a spice grinder or mortar and pestle and grind until a coarse powder.
- Heat oven to 425 degrees Fahrenheit (220C). Line a baking sheet with parchment paper or a silicone baking mat.
- For cubed eggplant, cut into 1-inch cubes. For eggplant slices, slice into 1-inch-thick slices. Cutting the eggplant into thicker pieces makes sure that the inside turns tender and the outside caramelizes.
- Add eggplant to a large bowl and toss with 1/2 teaspoon of fine sea salt and 1 ½ tablespoons oil. If you are adding the spice blend, scatter it over the eggplant and toss well. (It will seem like a lot of spice mix, but eggplant loves to be generously spiced.)
- When the eggplant is well coated with the oil, tumble it onto the prepared baking sheet and spread out so that they are not touching.
- Roast eggplant for 20 minutes, stir, and then roast for another 10 to 15 minutes or until the eggplant is tender and caramelized. If the eggplant looks dry while in the oven, toss it with a little more oil (1/2 tablespoon or so).
- Serve or store in an airtight container for up to 4 days. If you have some, serve with fresh mint scattered on top.
Nutrition Facts : ServingSize about 3/4 cup, Calories 79, Fat 5.5g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 293.4mg, Carbohydrate 8.1g, Fiber 4.1g, Sugar 4.8g, Protein 1.3g
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