Roasted Eggplant and Onions

You know how sometimes you are deciding what to eat and nothing sounds good? Noodles – too heavy.. meat – meh.. root vegetables – I’ve had them for the last three days.. To me, that’s when eggplant comes to mind.

Unlike anything else, eggplant is satisfying without making me feel stuffed. It can be a meal in itself, sprinkled with parmesan, or served alongside fresh mozzarella or burrata. I can use it as a side dish with fish or meat. Or – I often eat it during my vegan only days without feeling deprived of protein.

I DON’T PEEL EGGPLANT

I always wondered why so many recipes call for eggplant to be peeled when I find its peel to be the tastiest part. If you don’t get enormous old eggplants that have no business to be eaten to begin with, the skin is delicate and sweet and it adds so much to the texture of the meal.

Plus the peel contains eggplant’s most valuable nutrient – Nasunin, a powerful antioxidant usually found in dark colored vegetables and fruit.

ONIONS – HUMBLE SUPERFOOD

Even though onions are treated more like food flavoring than a vegetable, they are a powerhouse of nutrition. The total polyphenol content of onion is higher than tomatoes, carrots, and red bell pepper.

The benefits of onions include cancer prevention, cardiovascular protection, sugar control, to name a few (source). In Russia, it is used to increase hair growth and improve skin health.

I add a generous amount of onions to this dish, onions and eggplant are a perfect match.

ROASTED EGGPLANT AND ONIONS ARE EASY

Although I love pretty much all roasted vegetables, I have to admit that peeling and chopping roots can be a chore. Eggplants, on the other hand, are very easy to cut and I’m up for it even after a long day at work.

ROASTING EGGPLANT VS FRYING

Frying eggplant soaks every bit of oil, however much you add. Maybe that’s why a lot of folks think of eggplant as heavy. Roasting it allows to use less fat, without affecting texture or flavor.

I use 1/4 cup of olive oil or melted ghee in this recipe, but you can use even less than that.

HOW TO MAKE ROASTED EGGPLANT AND ONIONS

Ingredients

• 3-4 medium eggplants, chopped into bite sizes
• 2 sweet onions, sliced in half circles
• 2-3 garlic cloves, chopped finely
• 2 cups canned tomatoes, I like San Marzano or Jovial brand
• 1 teaspoon italian spices
• salt / pepper to taste
• 1/4 cup extra virgin olive oil (or melted ghee)

Instructions

• Pre-heat oven to 400ºF. 
• Spread all ingredients on a baking sheet, tossing to coat (I line mine with parchment paper). 

• Bake for 35-45 minutes, tossing a couple of times during cooking.

IMPROVISE

• I like to add chopped zucchini or red bell peppers, if I have them around
• Roasted eggplants go great with fresh burrata or shredded parmesan
• Sprinkle red pepper flakes for extra zing