Perfectly Roasted Eggplant
Eggplant gets such a bad rap, often only used as a humorous emoji…Well not today eggplant, today is your day to shine! A good eggplant is a deep purple shade, with no bruising, and bottom heavy. Eggplant is naturally bitter, so you need 30 minutes of prep time! (Before you skip this part, don’t! Just do the prep work before catching up on work emails, tidying up your house, or taking a shower!) There’s a special trick to cooking eggplant, do it once and you’ll never forget it!
- 1 medium eggplant
- 3 tsp sea salt
- 1 tsp coconut oil
- 1 tsp garlic powder
- Wash eggplant thoroughly before slicing.
- Leaving skin on, cut eggplant into round slices.
- Cut slices into quarters, and add salt on both sides.
- Lay eggplant on paper towels and let them sweat for 30 minutes, flipping once halfway.
- Rinse eggplant with cool water to wash off excess salt.
- Bring large skillet to medium high heat, add 1 tsp coconut oil, brown eggplant for 5 minutes, stirring often. Season with garlic powder.
- Transfer eggplant to cookie sheet, broil for additional 3-5 minutes on each side.
- Eggplant is done when easily pierced with a fork.
Nutritional Content Source: Perfectly Roasted Eggplant
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Perfectly Roasted Eggplant | 42 | 9g | 1g | 1g | 0mg | 3mg | 5g | 4g |
By allowing the eggplant to “sweat,” you’re forcing the bitter flavors to come out of the vegetable and onto the paper towels. So if you’re not a fan of eggplant, try doing this trick beforehand, and you’ll end up with a similar flavor and texture to zucchini! Eggplant is spongy and easily absorbs seasonings and sauces, so before over doing it, start with one flavor and build on that if you have to. I thought it was super flavorful with just the garlic powder, and whatever you do, do not add anymore salt, even after washing off the excess salt from the prep work.
