Ingredients with Measurements:
- 2 medium-sized eggplants
- 4 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants into 1/2-inch thick rounds and place them on a baking sheet lined with parchment paper.
3. In a mixing bowl, combine the minced garlic, chopped parsley, olive oil, salt, and pepper.
4. Brush the eggplant rounds with the garlic and parsley mixture, making sure to coat both sides.
5. Roast the eggplant in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
6. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
7. Serve the roasted eggplant with garlic and parsley warm, garnished with additional chopped parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 14g
Carbohydrates: 9g
Protein: 1g
Fiber: 5g
Sugar: 4g
Sodium: 150mg
Substitutions for ingredients:
- Instead of parsley, you can use other fresh herbs like basil or cilantro.
- You can use avocado oil or coconut oil instead of olive oil.
Variations:
- Add some red pepper flakes for a spicy kick.
- Top the roasted eggplant with crumbled feta cheese or grated Parmesan cheese.
- Serve the roasted eggplant with a dollop of Greek yogurt or tzatziki sauce.
Tips and tricks:
- Make sure to brush both sides of the eggplant rounds with the garlic and parsley mixture for maximum flavor.
- If you want to make this recipe ahead of time, you can roast the eggplant and then reheat it in the oven or microwave before serving.
- You can also grill the eggplant instead of roasting it for a smoky flavor.
Storage instructions:
Store any leftover roasted eggplant with garlic and parsley in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted eggplant, simply place it in the oven or microwave until heated through.
Presentation ideas:
Arrange the roasted eggplant on a platter and garnish with additional chopped parsley or crumbled feta cheese.
Garnishes:
Chopped parsley, crumbled feta cheese, grated Parmesan cheese
Pairings:
This roasted eggplant with garlic and parsley pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the roasted eggplant with a side of quinoa or brown rice for a complete meal.
Troubleshooting advice:
If the eggplant is not tender after 20-25 minutes of roasting, you can continue to roast it for an additional 5-10 minutes until it is fully cooked.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing it. Also, be careful when handling the hot baking sheet and eggplant.
Food history:
Eggplant is a staple in Mediterranean and Middle Eastern cuisine, and has been cultivated for thousands of years.
Flavor profiles:
This roasted eggplant with garlic and parsley has a savory, garlicky flavor with a hint of freshness from the parsley.
Serving suggestions:
Serve this roasted eggplant with garlic and parsley as a side dish or appetizer.
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