Roasted Eggplant with Herb Marinade Dish

Ingredients

  • 2 large eggplants
  • Olive oil
  • 1 tsp Salt flakes
  • Black pepper

Dressing

  • 1/3 cup Extra virgin olive oil
  • 1 tbs Date syrup or maple syrup
  • 3 tbs Lemon juice
  • 2 tbs Parsley, chopped
  • 1 tbs Thyme leaves
  • 1 tsp salt
  • 1/2 Long red chilli, finely sliced
  • 1 garlic clove, finely chopped

Preparation

  1. Preheat oven to 220°C

  2. Cut eggplants into 1cm thick slices and lay them on a lined baking tray

  3. Pour olive oil over slices and season with salt and pepper

  4. Roast for 20-25 minutes then flip

  5. Roast for a further 20 minutes or until lightly golden

  6. Meanwhile, combine all the marinade ingredients and mix thoroughly

  7. Once the eggplant slices are finished roasting, place them in a deep dish and pour the marinade over them

  8. Cover the dish and let the eggplants marinate for at least 2 hours, ideally 6 hours

  9. Serve in sandwiches with feta, roasted pumpkin or red capsicum, salad, olives or as a side with barbecue or cut up and use to garnish hummus

  10. Eggplants are rich in natural chemicals called phytonutrients, which have been known to improve brain function

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