Roasted Eggplant

Roasted Eggplant

There are a million creative ways to use roasted eggplant. Obviously, it suits well as a side dish but could be used as a main course served on top a beautiful chickpea puree or with a tangy nut sauce. Many people look at eggplant as a vegan ‘meat’ using it to replace steak in meals and served similarly. You won’t be disappointed! I served my eggplant to accompany my cabbage cashew salad.

Roasted Eggplant

1-2 eggplant

2-3 Tbsp olive oil

¼ tsp salt

2-3 minced garlic cloves

1 tsp oregano

1 tsp marjoram

pinch of black pepper

1 small onion

PREHEAT oven to 375F

It is hard to give exact measurements for the olive oil rub because
eggplant can vary so much in size. I would error on the side of more
than less for the olive oil rub. First you’ll want to cut your
eggplant length wise into 2-2 ½ inch pieces. You’ll want to slice
the pieces in half unless you have a piece near the bottom of the
eggplant…you can typically just bake the entire piece which will
look amazing once plated but halves are awesome as well so no
worries. In a medium size bowl add your olive oil, salt, minced
garlic, pepper, oregano, and marjoram then toss/rub each piece of
eggplant until completely coated.

Line a baking sheet with tinfoil or parchment paper and place your
eggplant. Slice the onion into thin rings and place on top the
eggplant either spray with a bit of olive oil cooking spray or coat
lightly with olive oil. Place into the oven and bake at 375F for
35-45min. Once you notice the tops of the eggplant browning, it
should be about done but you can always remove to make sure it is
cooked thoroughly.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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