Roasted Eggplant and Peppers are a delightful way to cook these veggies in a simple mixture of olive oil, salt, cayenne and ground pepper. It is a perfect side dish that requires only 5 minutes of preparation. These baked caramelized slices are then garnished with crunchy toasted almonds and mint chiffonade. Serve them hot or cold on a bed of cooked quinoa or as a salad!
Eggplants are naturally versatile vegetables that come in various shapes and colors. You might have seen the green, white, and even orange ones in addition to the common purple eggplants. They have white meaty flesh with beige color seeds inside. If the seeds or the inside of the eggplants are brown, it is an indication that they have gone bad. Some varieties of eggplants are the Classic with shiny purple skin, the Epic which is tear-drop shaped, the Black Bell which is pear-shaped, and the Ichiban which is thin and long.
Benefits:
Eggplants are originally from India and other Asian countries where they are commonly known as brinjal. In the UK, they are called aubergines. It is believed that the name brinjal was originally coined by the British when they colonized India. Eggplants or brinjals grow wild in India and people commonly grow them in their backyards. This simple dish can be eaten as a salad or a side dish.
Eggplants are loaded with antioxidants such as vitamins A and C that help prevent cell damage. They contain natural plant chemicals called polyphenols that help regulate blood sugar in people with diabetes.
Frequently Asked Questions:
1.How do you roast eggplants without getting them mushy?
I like my eggplants to caramelize and stay moist but not mushy. So I toss the slices halfway through the baking process to ensure that the slices are evenly cooked. In my Roasted Eggplants and Peppers recipe, I removed the tray from the oven after 10 minutes, tossed the slices, added the peppers, and baked them again for an additional 10-15 minutes. Bake the eggplants quickly for around 20-25 minutes, for the longer you bake, the mushier they will become.
2. Should I peel the skin before roasting?
In the US, the big eggplants have tough skin that can be zebra-grated. Otherwise, leave the skin on if your eggplants are tender and of medium size as the skin is loaded with nutrients and helps hold the structure of the slices.
3. Should I soak the eggplant in salt and water before roasting?
This technique of brining eggplants is common in Asian countries to eliminate the bitterness. It is not necessary to sprinkle salt on eggplant slices, although it will help draw some moisture out making the eggplant tender. Immersing the eggplants in cool water prevents them from discoloring.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Veggies: eggplant -any variety, the big ones take more time to get cooked so slice them into discs; red peppers
- Herb: mint; substitute with cilantro
- Oil: extra virgin olive oil; vary with walnut oil
- Spices: cayenne powder, ground black peppercorns
- Nut: toasted almond slivers or coarsely chopped walnuts
How to make the Roasted Eggplant and Peppers:
- Prepare the ingredients.
2. Preheat the oven to 400 degrees F. Mix the spices and salt together with the olive oil in a mixing bowl.
3. Place the cut eggplant on a baking tray and brush on all sides with the olive oil mixture. Bake the eggplant for 10 minutes.
4. Brush the cut peppers with the remaining olive oil mixture. Remove the tray from the oven and place the peppers. Bake again for 15 minutes.
5. Serve the Roasted Eggplant and Peppers hot or cold. Garnish with toasted almonds and mint.
1. Do not overcrowd the tray. Place the eggplants in a single layer allowing for space between each slice to let the eggplants ‘sweat’ it out.
2. Both the eggplant quarters or slices and the peppers must be more or less of the same size to promote even baking.
3. You do not want to overcook the eggplants or they will become mushy.
Serving suggestions:
Serve the Roasted Eggplant and Peppers:
- On a bed of quinoa or couscous;
- With hummus and falafel
- As a side with chicken kebabs
- Have it as a soup and salad combo
Storage:
This Roasted Eggplant and Peppers as a side dish is good for a day or two in the refrigerator. I do not recommend freezing them but I highly recommend consuming this side dish the day it is prepared.
Other eggplant and pepper recipes that you might love:
Roasted Eggplant and Peppers
Equipment
- baking tray, oven
Ingredients
- 2 graffiti eggplant medium, quartered
- 1 red pepper cut into eighths
- 5 tbsp olive oil extra virgin
- ¼ tsp pink salt
- ½ tsp cayenne powder
- ½ tsp black pepper freshly milled
- 2 tbsp almond slivers toasted
- 4 sprig mint leaves chiffonade
Instructions
- Prepare the ingredients.
- Preheat the oven to 400 degrees F. Mix the spices and salt together with the olive oil in a mixing bowl.
- Place the cut eggplant on a baking tray and brush on all sides with the olive oil mixture. Bake the eggplants for 10 minutes.
- Brush the cut peppers with the remaining olive oil mixture. Remove the tray from the oven and place the peppers. Bake again for 15 minutes.
- Serve the Roasted Eggplant and Peppers hot or cold. Garnish with toasted almond slivers and mint chiffonade.
Video
Notes
- Be generous in brushing the slices with the olive oil mixture or line the baking tray with parchment paper.
Nutrition
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