OLIVE OIL ROASTED EGGPLANT WITH LEMON
Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Provided by Sandra
Categories Side Dish Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
- Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g
ROASTED EGGPLANT
This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.
Provided by Martha Rose Shulman
Time 1h
Number Of Ingredients 2
Steps:
- Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
- Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
- Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 10 grams
BASIC ROASTED EGGPLANT
Eggplant benefits from judicious use of oil and salt.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between 2 rimmed baking sheets.
- Dividing evenly, drizzle with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
Nutrition Facts : Calories 172 g, Fat 11 g, Protein 4 g
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
- Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
ROASTED EGGPLANT
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
OVEN-ROASTED EGGPLANT RECIPE
This simple eggplant preparation is one of the best-as easy and delicious as grilling. Roast small Italian eggplant as a versatile side dish and drizzle with lemon or your favorite vinaigrette. Or roast larger globe eggplant and use the flesh in other recipes like pastas, soups, or starters (my favorite is the Eggplant Caviar). Get inspired: View a collection of roasted eggplant recipes or a slideshow of some of our all-time favorite eggplant recipes. Video: Watch this Oven-Roasted Eggplant recipe in action. More Eggplant Basics: Learn more ways to cook eggplant to tender, silky perfection and watch a video to learn how to grill eggplant without charring.Then, try out one of these simple grilled recipes: Basic Grilled Eggplant Grilled Eggplant Stacks with Pesto & Mozzarella Grilled Eggplant Sandwich Spaghetti with Grilled Eggplant, Tomato & Onion To learn more cooking basics, for eggplant as well as all other fresh produce, subscribe to Fine Cooking magazine.
Provided by Ruth Lively
Categories Side dishes
Yield 2 as a side dish; yields 2 cups roasted flesh
Number Of Ingredients 5
Steps:
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
- Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.
Nutrition Facts : ServingSize 2 as a side dish; yields 2 cups roasted flesh, Calories 220 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 14 g, Carbohydrate 23 g, Fiber 9 g, Protein 4 g, Sodium 970 mg, UnsaturatedFat 11 g
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
ROASTED EGGPLANTS WITH GARLIC (蒜香烤茄子)
Easy to make roasted eggplants with fresh garlic
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder.
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making several long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. This step helps the eggplants to absorb the oil and seasonings.
- Heat oven to 210 degree C. Then brush 1/2 of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until the eggplants become soft and the edges are slightly curly.
Nutrition Facts : Calories 564 kcal, Carbohydrate 14 g, Protein 3 g, Fat 56 g, SaturatedFat 4 g, Sodium 3940 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
HOW TO ROAST WHOLE EGGPLANT IN OVEN
Learn how to roast a whole eggplant in the oven to use in recipes like karniyarik (Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta.
Provided by Aysegul Sanford
Categories Side Dish
Time 55m
Number Of Ingredients 1
Steps:
- Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
- Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
- Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
- Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
- Allow them to cool: Remove from the oven and let them cool before using in your recipe.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED EGGPLANT AND ZUCCHINI
Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
- Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g
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- Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
- Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
- Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil (I used Private Reserve Greek EVOO). Arrange eggplant slices on a lightly-oiled baking sheet (make sure to space them out well). Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns golden brown.
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