Deliciously spiced, this 6-ingredient, clean eating, super easy oven roasted eggplant recipe is a nutritious vegan side dish to add to your dinner table.
Ingredients
- 6 Italian Eggplants
- 3 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp chili powder optional
- 4 tbsp olive oil
- salt and pepper to taste
- handful of parsley optional
Instructions
- Preheat the oven to 400 degrees F.
- Lightly rinse and dry the eggplant and then chop them into 1/2 or slices. Cut the slices into 4 or 6 so you have bite sized chunks and place eggplant chunks in a heap on a lined baking tray. (I used a silpat to line the tray)
- In a separate bowl, mix the oil, coriander, smoked paprika, turmeric, and chili powder together. Then pour this spiced sauce over the eggplant.
- Using your hands or a spoon, toss the eggplant so the chunks are coated well with the sauce. Spread out the eggplant chunks on the sheet pan and place in the oven.
- Bake at 400 degrees F for 20 - 22 minutes. Turn the oven to broil on low and broil the eggplant for 2-3 minutes, until slightly crisp.
- Remove from oven and season with salt and pepper to taste.
- Garnish with parsley and enjoy!
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 56mg | Fiber: 11g | Sugar: 8g
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