August 16, 2023 6 Feedback
Roasted eggplant salad is for summer season. Eggplant is recent proper now!
You bought to get your self an eggplant and roast it. This recipe is simple and I discovered that the newest eggplants in the marketplace 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 cook dinner it – however I find it irresistible! Try methods to cook dinner greens on the grill and eggplant dip recipe for different eggplant concepts.
Eggplants have a excessive water content material with virtually no ldl cholesterol or fats and are an awesome 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 possibly can eat it plain, stuff it in a pita, combine it with cherry tomatoes and salad greens or put it on high 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 cook dinner it.
Use the meals processor to mince the garlic and onion to avoid wasting time.
How do you cook dinner eggplant? Do you are worried about salting it?
Roasted Eggplant Recipe
Makes 4 servings, ¾ cup per serving
1 massive eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small purple 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. Take pleasure in scorching, 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 info solely. See all Snack Lady Recipes
Different posts you may like: