Roasted Eggplant Salad For Summer

Roasted Eggplant

July 13, 2015   9 Comments

Eggplant is fresh, now, and filled with fiber and low in calories.

You got to get yourself an eggplant and roast it. This recipe is easy and I found out that the latest eggplants on the market don’t need any salting to remove bitterness. Yes, these babies are naturally sweet.

Roasting eggplant at a high temperature with some balsamic vinegar thrown in – makes it taste quite sweet. I fell madly, instantly in love with this roasted eggplant and hid it from my husband.

You can eat it plain, stuff it in a pita, mix it with cherry tomatoes and salad greens, put it on top of rice – add cheddar cheese and bacon for all I care. It is awesome!

Use the food processor to mince the garlic and onion to save time.

How do you cook eggplant? Do you worry about salting it?

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Roasted Eggplant Recipe

Makes 4 servings, ¾ cup per serving

1 large eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small red onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Preheat oven to 400 F. Mix 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 another 15 minutes until softened and juicy.

Add salt and pepper to taste. Enjoy hot, cold, or room temperature.

For ¾ cup serving = 80 calories, 3.8 g fat, 0.5 g saturated fat, 11.0 g carbohydrates, 5.1 g sugar, 1.7 g protein, 5.5 g fiber, 4 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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9 Comments:

Thank you for this recipe and reminder about how easy it is to use eggplant. Roasting this way answers the question about how to cook it without having it drink its weight in oil. Could also do it this way for ratatouille. Yum.

on July 13, 2015

Lisa great recipe. LOve Love Eggplant and this is a sure fire healthy way to cook and enjoy it. Thanks for posting this.

on July 13, 2015

Love this easy recipe! Sounds delicious! I stopped salting eggplant because I buy small ones that have minimal seeds or in the summer we grow them and pick them small. The bitterness comes from the seeds.
In the summer I also slice length-wise 1/2 in thick, and grille a bunch for salads, sandwiches, ratatouille, etc. Only diff is I add garlic, vinegar, s/p after. Just a bowl to wash :)
One more thing: Quick eggpl parm for later-dip slices in flour then beaten eggs, fry up a bunch, slightly pat dry and freeze in bags. This takes some time but later just layering with marinara & parm, baking til bubbly is quick & you feel like a magician! Esp at holidays. You can pop the little guys apart while frozen & make any size batch too. Can't be beat on a hardroll. Enjoy!

on July 13, 2015

I'm with you al the way, Lisa! I absolutely love eggplants/aubergines!
I definitely do not salt or squeeze the fluid out of them ever. I'm far too busy (lazy). It means too much work and I've never found the need as they taste so good cooked just like they are. I recently followed a fantastic ragu/ratatouille recipe from Epicurious and completely ignored the instruction to salt, soak & squeeze out and everyone raved about the great taste. Give me more eggplants, please!

on July 13, 2015

I love eggplant, eat it every day on my salad. Your recipe is slightly different, I'm going to try it this week. Thanks for all your hard work keeping us informed.

on July 13, 2015

Hi Lisa, What I do is line a baking sheet with parchment paper. I then slice the eggplant lengthwise in thin slices. Lay them on the parchment, spray with a little olive oil and roast in a 350 oven until soft and a little brown. I use them on top of home made flatbread pizzas (add some cut up cherry tomatoes, a little ricotta if you wish and after they come out of the oven, some fresh basil.)
Also you can take those eggplant slices, put a little mix of ricotta on them, roll them up and put them into a baking pan with some tomato sauce, bake until warm and bubbly -easy,low cal lasagna or eggplant parm variation!

on July 13, 2015

Can this be done on a grill? I avoid the oven at any cost in the summer. Thanks!

on July 13, 2015

Thanks, Lisa. This looks great!

on July 13, 2015

Always looking for melon gene ideas. Do you take the skin off or can you leave it on?

on July 14, 2015


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