August 13, 2022 5 Feedback
Roasted eggplant salad is for summer season. Eggplant is contemporary proper now!
You bought to get your self an eggplant and roast it. This recipe is straightforward and I came upon that the newest eggplants available on the market don’t want any salting to take away bitterness. Sure, these infants are naturally candy.
I haven’t featured eggplant as a lot as I ought to. My husband and daughter are barely allergic to it so I have a tendency to not prepare dinner it – however I like it! Take a look at the way to prepare dinner greens on the grill and eggplant dip recipe for different eggplant concepts.
Eggplants have a excessive water content material with nearly no ldl cholesterol or fats and are an important supply of fiber. They’re additionally a great supply of vitamin C, vitamin Okay, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese.
Roasting eggplant at a excessive temperature with some balsamic vinegar thrown in – makes it style fairly candy. I fell madly, immediately in love with this roasted eggplant and hid it from my husband.
The dish above is earlier than roasting it. After you end cooking it, it will get smaller and sweeter.
It’s a little unhappy to make use of a excessive temperature oven in the summertime however then you may refrigerate the outcomes to have a cool, vegetable snack.
You’ll be able to eat it plain, stuff it in a pita, combine it with cherry tomatoes and salad greens or put it on prime of rice.
It’s a scrumptious facet dish for any barbecue and I discover that I’ll munch on it from the fridge it if I make the time to prepare dinner it.
Use the meals processor to mince the garlic and onion to avoid wasting time.
How do you prepare dinner eggplant? Do you are concerned about salting it?
Roasted Eggplant Recipe
Makes 4 servings, ¾ cup per serving
1 giant eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small crimson onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to style
Preheat oven to 400 F. Combine the eggplant, garlic, onion, olive oil, and vinegar in a 9x13x2-inch baking dish.
Bake for 10 minutes. Take out and toss the eggplant and bake for an additional quarter-hour till softened and juicy.
Add salt and pepper to style. Get pleasure from sizzling, chilly, or room temperature.
For ¾ cup serving = 80 energy, 3.8 g fats, 0.5 g saturated fats, 11.0 g carbohydrates, 5.1 g sugar, 1.7 g protein, 5.5 g fiber, 4 mg sodium, 1 Freestyle SmartPt
Factors values are calculated by Snack Lady and are offered for data solely. See all Snack Lady Recipes