Tuesday, August 13, 2013

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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