Got eggplant? Wondering what to do with it? You can't go wrong with roasting, and this has to be one of the least complicated—and healthiest—ways to eat eggplant.
Forget the cumbersome peeling, salting, and draining that so many eggplant recipes call for, not to mention the often huge amounts of oil. How do you roast eggplant? Just dice it up, toss it with a little olive oil, salt, and pepper, and stick it in the oven. Additional vegetables are optional.
Forget the cumbersome peeling, salting, and draining that so many eggplant recipes call for, not to mention the often huge amounts of oil. How do you roast eggplant? Just dice it up, toss it with a little olive oil, salt, and pepper, and stick it in the oven. Additional vegetables are optional.
So simple, yet so flavorful. Exactly what late summer eating should be.
Still not sure? Here's what Farmgirl Fare readers are saying about this recipe:
—This was way more delicious than I could have imagined! Great caramelized flavor. I also added in some halved cherry tomatoes and served it all over pasta with pesto.
—Such an easy recipe and so delicious. I was looking for a healthy eggplant recipe that didn't have tomato sauce or cheese. Thank you!!!
—Yummy! Made it today and couldn't wait to eat it — it was almost gone before I took it off the cookie sheet! I sprinkled some nutritional yeast on it before baking - mmmmm!
Thanks so much to all of you who take the time to come back and report on my recipes. And thanks for pinning them on Pinterest too. Enjoy!
No eggplant? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, where the standard operating procedure is: when in doubt, roast it (or go outside and hug a couple of donkeys).
Brilliant! We grew it in the olden days but hadn't discovered roasting then, and so didn't use them much, and stopped giving over valuable real estate to growing it. Now live in challenging growing season, but sure could nab from the store for this delight. Also love roasting whole, scooping out, and whirring with tahini, lemon, garlic to make baba ganoush. Just adore that and haven't thought of it in a long time. Thanks for the reminder that the lowly eggplant deserves respect. Are you growing it this year, Susan?
ReplyDeleteThis is such a delicious looking suggestion, I'm going to try it.
ReplyDelete