easy roasted eggplant

easy roasted eggplant

Easy roasted eggplant - the recipe that was given to me by my friends that made the eggplants when I visited them. I was shocked when I tried it - it's so simple and just a few ingredients are needed, but it tastes just incredible.

I am very grateful that they allowed me to share this recipe with you, as it should not be hidden in a drawer but out there for everyone to try! So here it goes, you can have it as an appetizer or with baked potatoes and a basic salad. That would make one of those meals that are simple and fill you up but leave you feeling light at the same time. And happy!

You can make those baked potatoes – pop them in the oven, after 30 min add the eggplants, in the meantime prepare the salad and then rest while the veggies are baking!

easy roasted eggplant

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free*

Makes: 2 servings                 Time: 65 min (5 min prep + 60 min wait)

 

Ingredients:

Eggplants:
440 g (2 medium) eggplants
a few pinches of salt
a bit of vegetable oil (optional)*

Toppings
30-60 g (2-4 Tbsp) Tahini
chopped fresh parsley

Instructions:

1. Cut off the tops and then cut the eggplants lengthwise.

2. In every half, cut crosshatches in the flesh.

3. Sprinkle them generously with salt and rub it in. The salt should draw out the bitterness that eggplants are known for.

4. Let them sit for about 30 minutes (longer is ok as well). After that time you will notice that the salt provoked the egg-plants to release some liquid. Squeeze it out and rinse the excess salt with water. Then pat them dry with a clean cotton cloth or just squeeze the water out as you would do with a sponge.

5. Place all of the halves on a baking tray lined with the baking paper and spray with a bit of oil (optional)*. Bake for about 30 minutes or until the eggplants are soft in 200°C/360°F on conventional settings.

6. When the eggplants are ready serve them topped with tahini and chopped fresh parsley.

Notes and tips:

*you can skip the oil if you want, but the eggplants will bake better when sprayed with a bit of oil


1. Goes great with baked potatoes and a simple salad. It is a great idea for a very easy and nutritious dinner.

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easy roasted eggplant
easy roasted eggplant

Thank you!

Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us  reshape_official. We would love to see and share it!

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