Eggplant Ranch Style
Savor the bold flavors of "Eggplant Ranch Style," a hearty and aromatic dish that transforms humble ingredients into a comforting meal. Roasted eggplant slices, golden and tender, are smothered in a rich, spiced tomato sauce infused with garlic, onion, and a smoky blend of paprika, cumin, and ranch seasoning. With a finishing touch of fresh parsley and chives, this recipe delivers layers of vibrant, ranch-style flavor in every bite. Ready in under an hour and perfect as a standalone main dish or a versatile side, it pairs beautifully with crusty bread, rice, or creamy mashed potatoes. If you're looking for a vegetarian recipe full of wholesome ingredients and rustic charm, this is a must-try!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Onion
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Ranch seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants thoroughly and cut them into 1-inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and black pepper.
Roast the eggplant slices in the oven for 20-25 minutes, flipping them halfway through, until golden brown and tender.
While the eggplants are roasting, finely chop the garlic and onion.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the crushed tomatoes, paprika, cumin, smoked paprika, ranch seasoning, and the remaining salt and black pepper. Reduce the heat and simmer for 10 minutes to let the flavors meld together.
Once the eggplants are done roasting, transfer them into the skillet with the tomato mixture. Gently spoon some of the sauce over the eggplants and cook for another 5 minutes on low heat.
Chop the parsley and chives. Sprinkle them over the eggplant just before serving for a fresh, herby finish.
Serve warm as a main dish or alongside rice, crusty bread, or mashed potatoes for a full meal.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 53.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3603 mg | 77% | |
*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.
