This is one of our best eggplant recipes!
Eggplant Delight
This is one of the most delicious eggplant dishes I have ever made. Enjoy as a side in a main course, lunch, snack, or a mini meal. It is very rich in Vitamin A and C. Give it a try and let us know what you think!
Equipment
Ingredients
- 2 medium size eggplants
- 2 cloves garlic
- 1/2 cup roasted bell peppers
- 1 medium tomato
- 2 tablespoon avocado oil
- 1 tsp himalayan pink salt
- 1/2 tsp ground black pepper
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
Optional
- 1/4 cup feta cheese for non vegans
- 1 tablespoon savory
Substitutes
- 1 tablespoon dried cilantro substitute instead of fresh cilantro
- 1 tablespoon dried parsley substitute instead of fresh parslely
- 2 tablespoons olive oil substitute instead of avocado oil
- 1/2 jar roasted bell peppers substitute instead of freshly roasted peppers
- 5 tablespoons marinara substitute instead of tomato
- 1 tsp garlic powder substitute instead of garlic cloves
- 1 tsp sea salt substitute instead of himalayan pink salt
Instructions
Prepare Ahead of Time
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Roast the eggplants on 375 degrees for 1 hour or until soft and ready to eat
- Optional – bake the peppers while baking the eggplant. The alternative is to use a jar with already roasted bell peppers.
- At this point, you can refrigerate the eggplants and the peppers for 1-2 days until ready to cook the meal.
Prep before cooking
- Peel the roasted eggplants and peppers
- Chop the garlic, roasted peppers and tomatoes in small chunks
- Chop the eggplants in small cubes
- Gather all ingredients together
Cooking
- In a pan, pour the avocado oil
- Once the oil warms up, add all the cut-up ingredients (eggplants, roasted peppers, tomato, garlic)
- Add salt and ground black pepper
- Cook until all the ingredients mesh up and blend well together for about 5 minutes.
- Garnish with the cilantro, and parsley. Add the crumbled feta cheese if desired.
- Enjoy!
Video
Notes
- Sometimes I skip the salt altogether and only use the crumbled cheese as a salt substitute.
- Instead of the tomato, I sometimes use 3-5 tablespoons of marinara.
- If vegan and dairy free, skip the crumbled cheese.
- I love savory and cook with it a lot. I listed it as optional ingredient for this recipe in case you are a savory fan like I am! Some people may not like it in their eggplant dish.
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
Nutrition
Nutrition Facts
Eggplant Delight
Amount Per Serving
Calories 113
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 630mg27%
Potassium 413mg12%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 5g6%
Protein 2g4%
Vitamin A 2150IU43%
Vitamin C 41.3mg50%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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