August 14, 2024 8 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 straightforward and I came upon 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 prepare dinner it – however I like it! Try 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 virtually no ldl cholesterol or fats and are an incredible supply of fiber. They’re additionally an excellent supply of vitamin C, vitamin Ok, 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 aspect 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 save lots of time.
How do you prepare dinner eggplant? Do you are worried about salting it?
Roasted Eggplant Recipe
Makes 4 servings, ¾ cup per serving
Substances
1 massive eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small pink onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to style
Directions
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.
Diet Info
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 supplied for info solely. See all Snack Lady Recipes