Roasted Eggplant

Roasted Eggplant is a flavorful Lebanese dish that showcases the rich, smoky essence of eggplant, enhanced by aromatic spices and fresh herbs. This simple yet delicious vegetarian meal is perfect for a light lunch and pairs beautifully with pita bread or a fresh salad.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the olive oil, minced garlic, ground cumin, paprika, salt, and black pepper.
4. Brush the eggplant halves generously with the olive oil mixture.
5. Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the flesh is soft and lightly browned.
7. Remove from the oven and drizzle with fresh lemon juice.
8. Sprinkle with chopped parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 260 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help protect your cells from damage.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

Tags