Now that the new year is upon us, you may be looking for healthy recipes you can make for yourself and your family. I completely understand that. New year, new you — am I right? It’s important to start the new year off on the right track especially when it comes to our health. That’s why I’m always looking for ways to add more veggies to my diet. One such vegetable I’ve been incorporating into my diet a lot more these days is eggplant. Today I’d like to share with you how to make amazing oven-roasted eggplant in just 25 minutes. It’s a simple, easy, and delicious recipe I have been doing for some time now. I hope you will enjoy it too.
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How To Make Amazing Oven-Roasted Eggplant In 25 Minutes!
- 1 Eggplant
- Olive Oil
- Sea Salt
- Garlic Powder
- Paprika Powder
Tools You Will Need
Cut off the stem of the eggplant. I keep the end part of the eggplant as I roast that too. Cut the eggplant in half if you are soaking it in a fruit and veggie wash. That way, it’s easier to fit it in your bowl. I like to, soak my veggies in a home-made solution of 2 tbsp vinegar and 1 tbsp of baking soda. I soak them for at least 12 minutes to get rid of any dirt and possible pesticides.
Then once the eggplant has soaked, pat it dry and cut it up into thick slices. Line a baking sheet with parchment paper and arrange the sliced eggplant on the sheet.
Pour some olive oil into a ramekin and use a brush to saturate the eggplant slices in the oil. Then sprinkle the slices with the spices and herbs of your choosing. I like to sprinkle some sea salt, garlic powder, and paprika on the slices. Flip them around and repeat the process.
In the meantime, preheat the oven to 425 Fahrenheit and roast the eggplant on a middle rack for about 15 minutes. After 15 minutes, rotate the baking sheet and flip the eggplant slices. Roast it for another 10 minutes. Take out the baking sheet and place it on a heatproof pad, and let it cool down so you can handle it.
Oven-Roasted Eggplant Health Benefits
Did you know that eggplant is an excellent source of many minerals and vitamins? Oh, yes, that’s right. Eggplant contains vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, and potassium. Wow, who knew?
Eggplant is also very high in fiber, which helps aid digestion. Proper digestion is crucial in keeping your gut microbiome working optimally. I wrote all about the healthy gut in my article 10 Simple Ways To Restore Your Gut Microbiome, so check it out to learn more ways to do so.
Fiber also reduces bad cholesterol, so it’s beneficial to eat plenty of eggplants if you want to keep your heart healthy. Eggplant is also high in iron, which is important to prevent issues such as anemia. It can lead to feeling tired and weak.
So you see, incorporating more eggplant in your diet is beneficial to your overall health. Oven-roasted eggplant still contains many of its nutrients.
How To Eat Oven-Roasted Eggplant
My favorite way to eat the roasted eggplant is on the side of a cut of meat. In the summer we like to eat it with a burger or steak. Another great way to incorporate the roasted eggplant is to put it in a sandwich. It goes very well with avocado. I like to toast some bread slices and put some mayo on one side. Then I smear some avocado on the other slice with some chopped green onions and a sprinkle of lime. I put a few slices of oven-roasted eggplant on the other slice and a few drops of Frank’s Red Hot Sauce. I’ve got to tell you this is one delicious sandwich.
Another way me and my fiance like to eat the oven-roasted eggplant is with some pasta. We cook the pasta according to the package directions. Drain it and put some in a bowl with a drizzle of olive oil and pesto. Then we top it off with cut up pieces of the oven-roasted eggplant and some Parmagiano-Reggiano cheese. Can you say “yum?” It’s a seriously delicious and very simple and fast dinner or lunch option.
So that’s it, voila! It’s super easy to make amazing oven-roasted eggplant in literally under 30 minutes. You can then save it in the fridge for up to 5 days. Make some sandwiches with it. Eat it alongside your favorite cut of meat, or make a vegetarian pasta dish with it. You can always substitute the Parmagiano-Reggiano cheese with another topping of your choice or vegan cheese.
What do you think of this recipe? Does it sound yummy and easy to make? I sure hope so. Do you normally eat eggplant? Let me know how you like to make it. If you want more awesome eggplant recipes check out my eggplant stew as well. I think you’ll love it too.
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