I have to admit that I’m not the biggest eggplant lover. It’s just not my favorite veggie, but I also know that eating a wide variety of plant-based foods is key to optimal gut and hormone health. So, roasted eggplant makes it into our dinner plan every once in a while, also to ensure that the boys are exposed to a wide variety of plant-based foods. Eggplant is high in fiber and helps to remove toxins, which is why it’s actually a really great veggie to have in rotation.
When on vacation in Greece, I fell in love with the roasted eggplant there. It was local, fresh, and prepared in the simplest way. When returning home, I tried making it and since we loved it at home as well, I’m sharing it on the recipe blog today. Be sure to tag @wellandgreat if you end up making this!
Roasted eggplant
Ingredients
1 medium eggplant, cut into 1/4 inch slices
Sea Salt
2 tbsp extra virgin olive oil
Balsamic glaze – one without additives, such as Thrive Market Organic Balsamic Glaze
Flaky sea salt and freshly ground black pepper to sprinkle on top (optional)
Process
- Preheat the oven to 425 F.
- Wash and dry the eggplant and cut into thin (about 1/4 inch) slices.
- Sprinkle with sea salt and let sit for about 10 minutes to draw the water out.
- Add extra virgin olive oil to each slice and either grill, or, roast in the oven for 20 minutes.
- Flip the slices and roast for another 10 minutes.
- The edges should be caramelized, soft inside, but not shriveled up. Take out of the oven, drizzle balsamic glaze on top, and sprinkle with flaky sea salt and freshly ground black pepper (optional).
- Enjoy hot!
I love serving this with my Greek Salad and organic turkey breast kebabs.
