Eggplant Aubergine
Transform your weeknight dinners with this irresistible recipe for Eggplant Aubergine, a vibrant and flavorful dish that celebrates the natural creaminess of roasted eggplant. Perfectly scored and drizzled with a luscious garlic, olive oil, and thyme mixture, the eggplants are roasted to golden perfection, creating a tender interior and caramelized edges. A final touch of fresh parsley, zesty lemon juice, and optional red pepper flakes elevates the flavors, making it a versatile side dish or a satisfying vegetarian main when paired with quinoa or rice. With just 15 minutes of prep and bold Mediterranean-inspired ingredients, this recipe is ideal for anyone seeking a healthy, gluten-free, and crowd-pleasing option.
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Recipe Information
Ingredients
- 2 large pieces eggplant (aubergine)
- 4 tablespoons extra virgin olive oil
- 3 large pieces garlic cloves
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Wash the eggplants and slice them lengthwise into halves. Use a knife to score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Place the eggplants cut-side up on the prepared baking sheet. Drizzle 2 tablespoons of olive oil evenly over the scored flesh. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Peel and finely mince the garlic cloves. In a small bowl, mix the minced garlic with the remaining 2 tablespoons of olive oil, thyme leaves, and optional red pepper flakes. Spread this mixture evenly over the scored eggplant flesh.
Roast the eggplants in the preheated oven for 25 to 30 minutes, or until the flesh is tender and golden brown around the edges.
While the eggplants are roasting, finely chop the fresh parsley and set it aside. Squeeze the lemon juice into a small bowl.
Once roasted, remove the eggplants from the oven and let them cool for 5 minutes. Drizzle the roasted eggplants with lemon juice and garnish with chopped parsley.
Serve warm as a side dish, or pair with a grain like quinoa or rice for a complete vegetarian meal.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 28.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
