Almost everyday I eat the same thing for lunch – lettuce, tomato, alfalfa sprouts and shredded carrots on wheat bread, in a pita, or a wrap and topped with some salad dressing or fancy mustard. I usually add an ingredient or two to make it more substantive, but since I don’t eat meat, it’s not like I can grab turkey slices. I use hard-boiled eggs, tuna or cheese sometimes and black beans a lot. Still I am always on the lookout for more “sandwich stuffers.”
This recipe for roasted eggplant is one of those things. So easy to make, so good for you and one recipe will keep me in sandwich heaven for a week! It is also great over pasta. I’ve made this so many times and have played with the amount of oil and seasonings, halved it, and doubled it. This recipe is just a starting point, and it is foolproof!
I found the recipe in my trusty Houston Chronicle, but they sourced it from Everyday Food. Both articles include three recipes created to use this roasted eggplant. I’ve been meaning to try them, but haven’t yet…
Basic Roasted Eggplant
(Prep time: 10 minutes. Total time: 40 minutes
Yield: four servings
3 medium eggplants (about 1 pound each), cut into 1-inch cubes
3 tablespoons olive oil
Coarse salt and ground black pepper
1. Preheat oven to 475 degrees.
2. Divide eggplant cubes between 2 rimmed baking sheets.
3. Dividing evenly, drizzle with oil, 1 tablespoon salt and 1/2 teaspoon pepper; toss to coat.
4. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
Per serving: 172 calories, 10.8 grams fat, 3.5 grams protein, 19.6 grams carbohydrates, 11.6 grams fiber.