Sheet Pan Eggplant Panzanella For Two Recipes

SHEET PAN ROASTED JAPANESE EGGPLANT

Sheet Pan Roasted Japanese Eggplant image

Simple ingredients, big on flavor! Easy to make, tastes gourmet. Can be served warm or chilled as a side dish, or on top of pasta.

Provided by StunnaShades

Categories Eggplant Recipes

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

cooking spray
1 (4 ounce) Japanese eggplant, ends trimmed
1 small yellow onion
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 8.2 g, Fat 28.2 g, Fiber 2.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 1166.2 mg, Sugar 2.9 g

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC

Sheet Pan Vegan Roasted Eggplant with Garlic image

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories Side Dish Vegetables Eggplant

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g

PANZANELLA WITH GRILLED EGGPLANT

Panzanella With Grilled Eggplant image

Provided by Florence Fabricant

Categories lunch, weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

A 3/4-pound eggplant, sliced 1/2-inch thick
A 6-inch piece French or Italian bread, crusts removed
2 large cloves garlic, split
1 1/2 pounds ripe tomatoes, coarsely chopped
1/2 cup chopped sweet onion
1/4 cup red wine vinegar
4 tablespoons extra-virgin olive oil
2 tablespoons slivered fresh basil leaves
Salt and freshly ground black pepper

Steps:

Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD

Eggplant and Tomato Panzanella: Bread Salad image

This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together

Provided by Allybee Z

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Steps:

Preheat oven to 425 degrees F.
Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
Roast in preheated oven for 20 minutes or until tender and golden brown.
To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5

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