#roastedeggplant

This smokey Israeli eggplant dip is a great alternative to regular dips that is also paleo, keto, and Whole30-friendly. When you mix roasted eggplant, garlic, tahini, and smoked paprika together, you get a rich and flavorful dip that is great for any event.

Ingredients: 2 medium eggplants, roasted and peeled. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Place whole eggplants on a baking sheet and roast for 45-50 minutes or until very soft. Remove eggplants from the oven and let them cool slightly. Peel the skin off the eggplants and discard. In a food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, and smoked paprika. Blend until smooth and creamy. Season with salt and pepper to taste. Transfer the dip to a serving bowl, garnish with fresh parsley, and drizzle with extra olive oil if desired. Serve with keto-friendly vegetables or low-carb crackers for dipping.

Prep Time: 10 minutes

Cook Time: 50 minutes

This recipe makes a dish that is perfect for pasta lovers because it combines the rich flavors of roasted eggplant with a savory miso brown butter sauce.

Ingredients: 2 medium eggplants, sliced. Salt and pepper to taste. 2 tablespoons olive oil. 8 ounces spaghetti. 4 tablespoons unsalted butter. 2 tablespoons miso paste. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. Grated Parmesan cheese for serving.

Instructions: Preheat oven to 400F 200C. Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and golden brown. Cook spaghetti according to package instructions until al dente. Drain and set aside. In a saucepan, melt butter over medium heat. Add miso paste and minced garlic, stirring constantly until fragrant and well combined, about 2-3 minutes. Add roasted eggplant slices to the miso brown butter sauce, gently toss to coat. Add cooked spaghetti to the saucepan and toss until well coated. Serve hot, garnished with chopped parsley and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Baba Ghanoush is a Middle Eastern eggplant dip that is creamy and smokey. The roasted eggplant, tahini, garlic, and lemon juice that go into it make it a tasty and filling dip.

Ingredients: 2 large eggplants. 2 cloves garlic, minced. 1/4 cup tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. Salt, to taste. 1 tablespoon chopped fresh parsley, for garnish. 1 tablespoon pomegranate seeds, for garnish optional.

Instructions: Warm the oven up to 190C 375F. Put whole eggplants on a baking sheet and roast them in a hot oven for 30 to 40 minutes, or until they are soft and fall apart. Take the eggplants out of the oven and let them cool down a bit. Take the eggplants' skins off and throw them away. Put the eggplant flesh, garlic that has been chopped up, tahini, lemon juice, olive oil, and salt in a food processor. Mix until smooth. Check the seasoning and make changes if needed. Place the dip in a bowl for serving. If you want, you can add pomegranate seeds and chopped fresh parsley as a garnish. It goes well with pita bread or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 40 minutes

This salad is delicious and filling. The roasted eggplants give it an earthy flavor, and the capers and olives add a salty touch. Toasted pine nuts add a crunchy topping. This is a great dish for a light lunch or as a side for a Mediterranean-style meal.

Ingredients: 2 large eggplants, diced. 1/4 cup olive oil. Salt and pepper to taste. 1 loaf of crusty bread, cubed. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, pitted and sliced. 2 tablespoons capers. 1/4 cup pine nuts, toasted. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh parsley, chopped. 1/4 cup red wine vinegar. 1/4 cup extra-virgin olive oil. 1 garlic clove, minced.

Instructions: Preheat your oven to 425F 220C. Place the diced eggplants on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and slightly browned. While the eggplants are roasting, spread the cubed bread on another baking sheet and toast in the oven for 10-15 minutes or until crispy and golden. In a large bowl, combine the roasted eggplants, toasted bread cubes, cherry tomatoes, kalamata olives, capers, and toasted pine nuts. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, minced garlic, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss to combine. Let the salad sit for 10-15 minutes to allow the flavors to meld. Just before serving, sprinkle torn basil leaves and chopped parsley over the top. Serve the Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The flavors and textures in this Roasted Eggplant Farro Salad with Caramelized Onion Sweet Grapes go so well together. It's a hearty and healthy salad that can be eaten as a main dish or as a side.

Ingredients: 1 cup farro. 2 cups water. 1 large eggplant, diced. 2 tablespoons olive oil. 1 red onion, thinly sliced. 1 cup red grapes, halved. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Rinse the farro under cold water and drain. In a medium saucepan, combine the farro and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside. Preheat your oven to 400F 200C. In a large bowl, toss the diced eggplant with olive oil, salt, and pepper. Spread the eggplant out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly browned. Remove from the oven and let it cool. In a skillet, heat a bit of olive oil over medium-low heat. Add the sliced red onion and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Remove from heat and set aside. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for about 5 minutes, or until the mixture thickens slightly. Remove from heat and let it cool. In a large serving bowl, combine the cooked farro, roasted eggplant, caramelized onions, and halved red grapes. Drizzle the balsamic-honey dressing over the salad and toss to combine. Add salt and pepper to taste. Garnish with chopped fresh basil leaves. Serve the Roasted Eggplant Farro Salad with Caramelized Onion Sweet Grapes and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

The flavors and textures in this Roasted Eggplant Farro Salad with Caramelized Onion Sweet Grapes go so well together. It's a hearty and healthy salad that can be eaten as a main dish or as a side.

Ingredients: 1 cup farro. 2 cups water. 1 large eggplant, diced. 2 tablespoons olive oil. 1 red onion, thinly sliced. 1 cup red grapes, halved. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Rinse the farro under cold water and drain. In a medium saucepan, combine the farro and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside. Preheat your oven to 400F 200C. In a large bowl, toss the diced eggplant with olive oil, salt, and pepper. Spread the eggplant out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly browned. Remove from the oven and let it cool. In a skillet, heat a bit of olive oil over medium-low heat. Add the sliced red onion and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Remove from heat and set aside. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for about 5 minutes, or until the mixture thickens slightly. Remove from heat and let it cool. In a large serving bowl, combine the cooked farro, roasted eggplant, caramelized onions, and halved red grapes. Drizzle the balsamic-honey dressing over the salad and toss to combine. Add salt and pepper to taste. Garnish with chopped fresh basil leaves. Serve the Roasted Eggplant Farro Salad with Caramelized Onion Sweet Grapes and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes