Let’s talk today about this delicious eggplant, a versatile vegetable (or fruit) that can be prepared in many ways. This roasted eggplant recipe is perfect for sharing at gatherings or enjoying for a light lunch. You can use it to fill sandwiches, pair it with chicken, meat, or fish, or simply enjoy it on its own as a vegan option. Customize it to your preferences. Personally, I love preparing and storing them in the fridge for a few days; that way, I have a quick option with warm pita bread when I don’t feel like cooking, a favorite of my husband. If I leave them for a longer period, I add more olive oil to cover them and prevent the growth of bacteria.
Eggplant, also known as “aubergine” in English, is a bright purple vegetable with smooth skin and soft flesh. It belongs to the nightshade family, which includes tomatoes and potatoes. Here are some interesting aspects about eggplant and its properties, for example:
Nutrients: Eggplant is low in calories and rich in fiber, vitamins, and minerals. It contains antioxidants like anthocyanins, which fight cellular damage.
Varieties: In addition to the common purple variety, there are white, green, and striped eggplants.
Preparation: Before cooking, it is recommended to salt the eggplants to remove bitterness and improve their texture when cooking.
Eggplant is very versatile in the kitchen, being suitable for roasting, baking, sautéing, or using in stews and sauces. In addition to its delicious taste, it contributes to heart health, digestion, and is included in many weight loss diets. I hope you enjoy this easy and uncomplicated roasted eggplant recipe.
Ingredients:
2 medium-sized washed eggplants
1/4 cup olive oil
Salt to taste
Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon oregano
2 crushed garlic cloves
1 tablespoon pomegranate syrup
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
Salt and pepper to taste
Preheat the oven to 425°F. Cut the eggplants as you prefer (longitudinal, transversal, or even diagonally). Add salt and let them sit for about 10 minutes; then, pat them dry with a paper towel to reduce the bitterness.
Place the eggplants with the cut side up on a baking tray and drizzle with 4 tablespoons of olive oil, spreading it evenly.
Roast in the oven without disturbing until the eggplants are completely soft and golden (approximately 30 to 35 minutes).
Prepare a vinaigrette with olive oil, add lemon juice, crushed garlic, oregano, and pomegranate syrup (you can substitute it with honey and vinegar). Add chopped mint and parsley, season with salt and pepper, mix well, and pour it over the eggplants, covering them completely. Cover and refrigerate to absorb all the flavors (you can store them for several days in the fridge if desired).
Serve them with Labneh (you can substitute it with Greek yogurt). Add pomegranate seeds and accompany them with pita bread (or any bread of your choice).