SHEET PAN ROASTED EGGPLANT RECIPES

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC RECIPE ...

Sheet Pan Vegan Roasted Eggplant with Garlic Recipe ... image

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories Side Dish Vegetables Eggplant

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Nutrition Facts : Calories 96.3 calories, CarbohydrateContent 8.6 g, FatContent 7.1 g, FiberContent 4.9 g, ProteinContent 1.6 g, SaturatedFatContent 1 g, SodiumContent 584.6 mg, SugarContent 3.4 g

SHEET PAN ROASTED EGGPLANT FATTOUSH - JAMIE GELLER

Sheet Pan Roasted Eggplant Fattoush - Jamie Geller image

A savory and refreshing eggplant fattoush salad that is perfect for a hearty lunch or light dinner, prepped and cooked on one sheet pan.

Provided by Jamie Geller

Total Time 95 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8+

Number Of Ingredients 20

Ingredients

2 large eggplants, trimmed and cut into 1-inch dice
Kosher salt
Extra virgin olive oil, such as Colavita
Freshly ground black pepper
3 stale pitas, torn into bite-size pieces
2 pints grape tomatoes, cut in half
½ cup sliced almonds
4 cups salad greens
1 cup chopped, pitted dates
1 cup diced cucumbers
½ cup chopped, pitted Kalamata olives
? cup tahini
Zest of 1 lemon
2 tablespoons fresh lemon juice
? cup extra virgin olive oil, such as Colavita
2 garlic cloves, grated on microplane
2 teaspoons sumac
1 tablespoon za’atar
Kosher salt
Freshly ground black pepper

Steps:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Toss eggplant cubes with salt and place in a strainer. Allow to sit for 20 minutes. Rinse and pat dry. 3. Toss eggplant with evoo and pepper. Roast at 375°F on prepared sheet pan, stirring occasionally, for 20 to 30 minutes until brown. 4. Toss pita, tomatoes, and almonds with evoo and add to the eggplant pan. Continue roasting for another 15 minutes until bread is lightly toasted and tomatoes are beginning to wilt.Cool eggplant mixture. 5. Toss eggplant mixture with salad greens, dates, cucumbers, and olives. 6. Shake tahini, lemon zest and juice, evoo, garlic, sumac, za’atar, salt, and pepper in jar. (If your tahini is thick, add a few teaspoons of water. 7. Toss salad with vinaigrette and serve on a platter or bowl. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

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SHEET PAN ROASTED VEGETABLES RECIPE | ALLRECIPES

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SHEET PAN ROASTED EGGPLANT FATTOUSH - JAMIE GELLER

A savory and refreshing eggplant fattoush salad that is perfect for a hearty lunch or light dinner, prepped and cooked on one sheet pan.
From jamiegeller.com
Total Time 95 minutes
Cuisine Israeli & Middle Eastern

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Toss eggplant cubes with salt and place in a strainer. Allow to sit for 20 minutes. Rinse and pat dry. 3. Toss eggplant with evoo and pepper. Roast at 375°F on prepared sheet pan, stirring occasionally, for 20 to 30 minutes until brown. 4. Toss pita, tomatoes, and almonds with evoo and add to the eggplant pan. Continue roasting for another 15 minutes until bread is lightly toasted and tomatoes are beginning to wilt.Cool eggplant mixture. 5. Toss eggplant mixture with salad greens, dates, cucumbers, and olives. 6. Shake tahini, lemon zest and juice, evoo, garlic, sumac, za’atar, salt, and pepper in jar. (If your tahini is thick, add a few teaspoons of water. 7. Toss salad with vinaigrette and serve on a platter or bowl. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

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