Roasted Eggplant

Roasted eggplant is a savory and satisfying side dish that showcases the rich, smoky flavors of this versatile vegetable. Perfectly seasoned and caramelized, it pairs wonderfully with a variety of main courses.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Paprika - ½ teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the eggplant and cut it into 1-inch cubes.
3. In a large bowl, combine the eggplant cubes, olive oil, minced garlic, salt, black pepper, and paprika. Toss until the eggplant is evenly coated.
4. Spread the seasoned eggplant cubes in a single layer on a baking sheet lined with parchment paper.
5. Roast the eggplant in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
6. Remove from the oven and let cool slightly before transferring to a serving dish.
7. Garnish with fresh chopped parsley and serve warm.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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