We eat roasted eggplant as a spread on gluten free crackers or as a side dish with our dinner or a topping on veggie burgers.
When I am roasting , I usually try to roast a few different kinds of veggies at the same time. I might put in cauliflower that I seasoned and sprayed with olive oil, or sliced zucchini or grape or cherry tomatoes sliced down the middle. See pictures at end of this post of those vegetables.
The grape or cherry tomatoes are my favorite because they become especially sweet and delicious. I use them on burgers instead of ketchup.
I combine cherry tomatoes, zucchini, and garlic which I spray with olive oil and could be topped with a little Parmesan cheese. All of these side dishes are low calorie, low fat, and gluten free. As you can tell from the picture, the spread is not particularly pretty, but the garlic and fresh lemon with the sweet roasted eggplant are absolutely delicious.
Mediterranean Roasted Eggplant
2 whole eggplants, washed
6-8 cloves fresh garlic, unpeeled
1 clove peeled, pressed
1 whole fresh lemon, squeeze juice of entire lemon
Optional: 1 TBSP olive oil ( if you don't mind the calories)
salt and fresh cracked pepper to taste
Place whole unpierced eggplant and unpeeled garlic on a cookie sheet. Bake at 500 for about 45 minutes or until eggplant splits open and the inside pulp is very soft ( soft enough to scoop out). Scoop out the eggplant ( discarding seeds and skin of eggplant) and place in a bowl (the eggplant will cook down and won't make as much as you think.)
Squeeze the inside of the unpeeled garlic into the eggplant ( it will be soft and sweet) AND add the pressed raw garlic if you are a garlic lover. Add the juice of 1 fresh lemon and olive oil if desired. Season with salt and freshly cracked pepper.Serve warm or cold. Enjoy on GF crackers, GF bread, or with other veggies.
|Wash eggplants well and place egpplant and unpeeled garlic on a cookie sheet|
|Bake in oven at 500 for about 45 minutes or until eggplants split and are very soft|
|Remove eggplant from oven. Take a fork and scrape soft eggplant into a dish ( discard seeds and juice)|
|Mix with the other ingredients and serve as a side dish or on GF crackers|
Other Veggies That I Roasted At the Same Time
|These can be cooked with the eggplant but will finish in about 25 minutes|
|Sprinkle with a little Parmesan or we prefer to squeeze lemon juice on top.|
If you are new to my blog, you can keep up with my new recipes by entering your email and you will recieve a notice of each time I post a new recipe.You can unsubcribe at any time .
I have linked this recipe to the following blog carnivals:
Seasonal Celebration Sunday Savory Sundays; Every Day Sisters Sharing Sundays; Your Recipe, My Kitchen Seasonal Sundays at The Tablescaper, Sunday Night Soup Nighthttp
Under the Table and Dreaming , DIY Showoff , Nifty Thrifty Things, Homemaker on a Dime , Embellishing Life, Sumo's Sweet Stuff, DIY Home Sweet Home, Blissful Domestic,The Sweet Talk Shop My 1929Charmer
My Meatless Mondays ;Mouthwatering Mondays ; Homemaker Mondays ; Midnight Maniac Meatless ; Monday Mania ; Melt in Your Mouth Mondays ; Made By You Mondays ; Made With Love Mondays ; Happy Homemaker Mondays ; Make a Food-e Friend Monday ; Menu Mondays ; Mangia Mondays; ; Motivate Me Mondays; ; Made It Monday; Making Your Home Sing Monday; Making Monday Marvelous Day; Making the World Cuter Monday; Amaze Me Mondays; Muffin Monday; Motivated Mondays ; Homestead Barn Hop ; Make Your Own Mondays ; A Marvelous Monday ; Savvy Homemade Monday Just another Meatless Monday, , Seasonal Sundays at The Tablescaper, Meet Me Monday Mix it up Monday Must Try Monday Making you crave Mondays Organizing Junkie's Meal Plan Monday Green Backs' Meatless Monday Veggie Mama's Meatless Monday On the Menu Monday
In the Gumbo Monday Yummy Inspriations Breakfast