Eggplant is one of those lesser known vegetables that people have never tried or they have seem to either love or dislike due to its unique spongy texture. From a health standpoint however eggplant is low in calories, high in fiber along with a host of other essential nutrients, so it should not be overlooked. This recipe is a good introduction to an easy and delicious dish that shows off the versatility of this wonderful vegetable.
Why this recipe works?
- If you have little experience with cooking eggplant this is a quick and super easy dish to prepare with few ingredients that will show off the great flavor and texture of eggplant.
- I always find this delicious and healthy recipe to be a real crowd pleaser.
Ingredients in this recipe
- Eggplant: Best selected when bright and shiny and deep aubergine.
- Fire roasted peppers: these peppers typically are found in a jar at the supermarket, unless you are going to roast your own.
- Pine nuts: an excellent source of plant-based nutrients, high in protein, fiber along with essential minerals, vitamins among other key health benefits.
- Olive oil: can use any cooking oil of choice
- Salt
- Pepper
- Parmesan: packaged as shredded or fresh grated
- Spinach: a dark green leafy vegetable loaded with powerful nutrients such as vitamins A, C and K.
How to make Easy Mediterranean style roasted eggplant rounds with spinach and fire roasted peppers
- Preheat oven to 400 F.
2. While oven is heating, peel medium eggplant and cut ¾-1 inch width slices. Arrange on baking tray and coat each piece on both sides with olive oil, salt and pepper. I use a spray mister for applying the oil. This is a great calorie saving gadget for limiting the amount of oil used.
3. Place in oven and roast for 3 minutes. Remove, turn over each piece, return to oven and continue baking for another 3 minutes. Texture should be slightly firm. Do not over cook to the point of being mushy.
4. While eggplants are roasting place fire roasted peppers, 1 tab olive oil, ½ cup of Parmesan and spinach in a medium mixing bowl and mix well.
5. Cover each eggplant piece with a generous amount of mixture , top with remaining ¼ cup of Parmesan and return to oven for 4 minutes or until rounds are slightly golden brown on top.
6. To toast the pine nuts, place a small sauce pan on a medium-high heat burner. Once pan is hot place pine nuts in pan, turn continuously until golden brown. This will happen fast, so be careful not to burn them. Remove immediately.
7. Once nuts are toasted and the rounds are finished cooking, top each piece with few toasted nuts, plate and serve immediately.
FAQ and expert tips
What is eggplant?
Eggplant is a member of the nightshade family as are peppers, tomatoes and potatoes. Originally grown in Asian and India it is commonly seen in many American dishes. It has a unique texture, one that you either like or dislike due to its firm, yet spongy feel. Best selected when bright and shiny and deep aubergine. From a health standpoint eggplant is low in calories, high in fiber along with a host of other essential nutrients.
What kind of dishes can I use eggplant for?
Due to its versatile nature you will find eggplant in dishes such as Parmesan, ratatouille, pastas to name a few. It is also a center point of many Mediterranean meals. I especially like it grills. Season it up and grill away for a delicious treat. If you have never tired it its worth a try.
If it necessary to salt eggplant before roasting?
Some people say it is best to salt eggplant on both sides and then let it rest for 20-30 minutes before roasting. Doing this will draw out moisture thereby allowing the eggplant to have a crunchier firm texture. If I have the available time I will add this step, if not I find the eggplant still tastes great. You be the judge!
If you like this recipe check out other healthy and delicious vegetarian choices
Easy Mediterranean style roasted eggplant rounds with spinach and fire roasted peppers
Equipment
- oven
- baking sheet
Ingredients
- 1 medium eggplant
- 2 large fire roasted peppers chopped
- ⅓ cup pine nuts
- 2-3 tbsp olive oil
- ¾ cup parmesan cheese, shredded or fresh grated divided ½ cooking ¼ topping
- 2 cups spinach, finely chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 F.
- While oven is heating, peel medium eggplant and cut ¾-1 inch width slices. Arrange on baking tray and coat each piece on both sides with olive oil, salt and pepper. I use a spray mister for applying the oil.This is a great calorie saving gadget for limiting the amount of oil used.
- Place in oven and roast for 3 minutes. Remove, turn over each piece, return to oven and continue baking for another 3 minutes. Texture should be slightly firm. Do not over cook to the point of being mushy.
- While eggplants are roasting place fire roasted peppers,1 tab olive oil, ½ cup of parmesan and spinach in a medium mixing bowl and mix well.
- Cover each eggplant piece with a generous amount of mixture , top with remaining ¼ cup of parmesan and return to oven for 4 minutes or until rounds are slightly golden brown on top.
- To toast the pine nuts, place a small sauce pan on a medium-high heat burner. Once pan is hot place pine nuts in pan, turn continuously until golden brown. This will happen fast, so be careful not to burn them. Remove immediately.
- Once nuts are toasted and the rounds are finished cooking, top each piece with few toasted nuts, plate and serve immediately.
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