Eggplant Aubergine

Transform your weeknight dinners with this irresistible recipe for Eggplant Aubergine, a vibrant and flavorful dish that celebrates the natural creaminess of roasted eggplant. Perfectly scored and drizzled with a luscious garlic, olive oil, and thyme mixture, the eggplants are roasted to golden perfection, creating a tender interior and caramelized edges. A final touch of fresh parsley, zesty lemon juice, and optional red pepper flakes elevates the flavors, making it a versatile side dish or a satisfying vegetarian main when paired with quinoa or rice. With just 15 minutes of prep and bold Mediterranean-inspired ingredients, this recipe is ideal for anyone seeking a healthy, gluten-free, and crowd-pleasing option.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large pieces eggplant (aubergine)
• 4 tablespoons extra virgin olive oil
• 3 large pieces garlic cloves
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2

Wash the eggplants and slice them lengthwise into halves. Use a knife to score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Step 3

Place the eggplants cut-side up on the prepared baking sheet. Drizzle 2 tablespoons of olive oil evenly over the scored flesh. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Peel and finely mince the garlic cloves. In a small bowl, mix the minced garlic with the remaining 2 tablespoons of olive oil, thyme leaves, and optional red pepper flakes. Spread this mixture evenly over the scored eggplant flesh.

Step 5

Roast the eggplants in the preheated oven for 25 to 30 minutes, or until the flesh is tender and golden brown around the edges.

Step 6

While the eggplants are roasting, finely chop the fresh parsley and set it aside. Squeeze the lemon juice into a small bowl.

Step 7

Once roasted, remove the eggplants from the oven and let them cool for 5 minutes. Drizzle the roasted eggplants with lemon juice and garnish with chopped parsley.

Step 8

Serve warm as a side dish, or pair with a grain like quinoa or rice for a complete vegetarian meal.

Nutrition Facts

Serving size	1109.4 grams (1109.4g)

Amount per serving	% Daily Value*
Calories	768

Total Fat 58.00g	74%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2389mg	104%
Total Carbohydrate 67.50g	25%
Dietary Fiber 31.40g	112%
Total Sugars 35.80g
Protein 11.40g	23%

Vitamin D 0IU	0%
Calcium 143mg	11%
Iron 4mg	19%
Potassium 2462mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 5.4%

Carbs: 32.2%