Ingredients and Weight:
- 2 large eggplants (about 2 pounds), cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
35-40 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the eggplant cubes, olive oil, garlic, oregano, salt, and pepper. Toss well to coat.
- Spread the eggplant mixture evenly on a large sheet pan.
- Roast in the oven for 35-40 minutes, or until the eggplant is tender and caramelized. Stir halfway through roasting.
- Serve immediately.
Nutritional Information:
Per serving (1/8 of the recipe):
* Calories: 150
* Fat: 10g
* Protein: 2g
* Carbohydrates: 20g
* Fiber: 5g
Dish Characteristics:
- Vegan
- Gluten-free
- Low in fat
- Rich in antioxidants and fiber
- Savory and flavorful
- Perfect for a side dish or appetizer
User Comments:
- "This roasted eggplant is so delicious and easy to make. I love the garlic and oregano flavors." - Emily
- "I was skeptical about a vegan eggplant dish, but this one blew my mind. It's so flavorful and satisfying." - John
- "My whole family loved this dish. It's a great way to get everyone to eat their vegetables." - Maria
Special Precautions and Tips:
- Use fresh, firm eggplants for the best results.
- Cut the eggplant into uniform cubes so that they cook evenly.
- Do not overcrowd the sheet pan, or the eggplant will steam instead of roast.
- If the eggplant starts to burn, lower the oven temperature to 400°F (200°C).
- Serve with crusty bread or a side salad for a complete meal.
