Roasted eggplant and red onion with rosemary and garlic
Savor the flavors of this simple, yet delicious, roasted eggplant and red onion dish, infused with rosemary and garlic. Perfectly seasoned with olive oil, salt, and black pepper, this healthy and easy-to-make recipe is ideal for dinner or as a savory side.
- 27 Apr 2024
- Cook time 25 min
- Prep time 5 min
- 2 Servings
- 7 Ingredients
Roasted eggplant and red onion with rosemary and garlic is a flavorful and healthy dish that is perfect as a side or a main course. The combination of rosemary and garlic infuses the vegetables with a rich aroma, while the roasting process brings out their natural sweetness. This easy-to-make recipe is ideal for a weeknight dinner or a special occasion.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Wash the eggplant thoroughly.
- Cut off the stem and then slice the eggplant into 1-inch cubes.
- Peel the outer layer of the red onion.
- Slice the onion into thin wedges.
- Peel the garlic cloves.
- Mince the garlic finely.
- In a large mixing bowl, combine the eggplant cubes, red onion wedges, and minced garlic.
- Add 1 tablespoon of rosemary leaves. You can use dried or fresh rosemary, whichever is available.
- Pour 3 tablespoons of olive oil over the vegetable mix.
- Add a dash of salt and a dash of black pepper.
- Toss everything together until the vegetables are evenly coated with oil and seasoning.
- Spread the seasoned vegetables on a baking sheet in a single layer to ensure even roasting.
- Place the baking sheet in the preheated oven.
- Roast for about 25-30 minutes or until the eggplant is golden brown and tender.
- Turn the vegetables halfway through the roasting time to ensure they cook evenly.
- Once roasted, remove from the oven and let the vegetables cool for a couple of minutes.
- Transfer to a serving dish and enjoy warm!
Tips:
- Cut the eggplant into evenly sized pieces to ensure even roasting.
- Use fresh rosemary and garlic for the best flavor.
- Drizzle the olive oil over the vegetables to help them roast and caramelize perfectly.
- Stir the vegetables halfway through cooking to ensure they roast evenly.
- If you prefer a smoky flavor, you can grill the vegetables instead of roasting them in the oven.
Roasted eggplant and red onion with rosemary and garlic is a delicious and versatile dish that can elevate any meal. The infusion of aromatic rosemary and garlic, paired with the sweetness of the roasted vegetables, creates a mouthwatering, savory experience. Enjoy this recipe as a delightful side dish or a main course, and savor the rich and harmonious flavors it offers.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 3.00g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 9g | 23% |
| Sugar 10g | 10% |
| Fat | |
| Fat 20g | 24% |
| Saturated 2.94g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 2.75ug | 0% |
| Choline 20mg | 4% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.28mg | 17% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 0.71mg | 6% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 660mg | 20% |
| Selenium, Se 1.18ug | 2% |
| Sodium, Na 80mg | 6% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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