Mediterranean Diet Twice Cooked Eggplant
Elevate your eggplant game with this flavorful "Mediterranean Diet Twice Cooked Eggplant" recipe—a perfect harmony of roasted and pan-seared goodness. Featuring tender, golden-baked slices of eggplant that are then lightly crisped in a skillet, this dish is loaded with vibrant Mediterranean flavors, thanks to fresh cherry tomatoes, aromatic herbs like basil and parsley, and a hint of lemony brightness. Enhanced with a garlic-infused olive oil and optional toasted pine nuts for crunch, this recipe brings out the rich, earthy notes of eggplant while keeping it healthy and irresistibly delicious. Ready in just under an hour, this versatile recipe can be served as a satisfying vegetarian main or a delectable side dish to complement your Mediterranean-inspired table.
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Recipe Information
Ingredients
- 2 pieces eggplant (medium-sized)
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece lemon (juiced)
- 2 tablespoons pine nuts (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants lengthwise into thick slices, approximately 1/2 inch thick.
Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with 2 tablespoons of olive oil and sprinkle lightly with half the sea salt.
Bake the eggplant in the preheated oven for 25 minutes, flipping the slices halfway through, until tender and slightly golden.
While the eggplant is baking, prepare the toppings. In a bowl, mix the cherry tomatoes, parsley, basil, oregano, remaining sea salt, and black pepper.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being cautious not to burn it.
Once the eggplant is done baking, transfer the slices to the skillet in batches. Pan-sear the slices for 2 minutes on each side to develop a slight crisp and enhance the flavor.
Top the eggplant slices with the prepared tomato-herb mixture and continue to cook for 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and drizzle the juice of 1 lemon over the eggplant for a bright, tangy finish.
Optionally, sprinkle with toasted pine nuts for added texture and flavor.
Serve the twice-cooked eggplant warm as a main dish or side, accompanied by crusty whole-grain bread or a fresh green salad.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1005 mg | 21% | |
*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.
