Roasted eggplant and red onion with rosemary and garlic
Roasted eggplant and red onion with rosemary and garlic combines aromatic herbs with sweet, caramelized vegetables. This easy-to-make dish is perfect for any occasion.
Cook time 25 min
Prep time 5 min
Ingredients:
1 eggplant1/4 red onion
2 garlic cloves
1 tbsp rosemary
3 tbsp olive oil
1 dash salt
1 dash black pepper
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.
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!
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.
Roasted eggplant and red onion with rosemary and garlic FAQ:
Roast the eggplant and red onion for about 25-30 minutes in a preheated oven at 425°F (220°C). Turn the vegetables halfway through the roasting time to ensure even cooking.
The eggplant is done when it is golden brown and tender. You can test its doneness by inserting a fork; it should pierce easily.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
If you don't have rosemary, you can substitute it with thyme or oregano for a different flavor profile.
A standard half-sheet baking pan (about 18” x 13”) should work well. Make sure to spread the vegetables in a single layer for even roasting.
Cooking 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.
Nutrition Facts
2 ServingsCalories 80kcal
Protein 3.00g
Carbohydrates 18g
Fiber 9g
Sugar 10g
Fat 20g
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