Easy Mediterranean style roasted eggplant rounds with spinach and fire roasted peppers

Easy Mediterranean style roasted eggplant rounds with spinach and fire roasted peppers

If you have little experience with cooking eggplant this is a quick and super easy dish to prepare with few ingredients that will showoff the great flavor and texture of eggplant. I always find this delicious and healthy recipe to be a real crowd pleaser.

Course Appetizer, dinner, Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings people

Calories 166kcal

Author Julie

Cost $6

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.

Notes

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!

Nutrition