Eggplant Ranch Style

Savor the bold flavors of "Eggplant Ranch Style," a hearty and aromatic dish that transforms humble ingredients into a comforting meal. Roasted eggplant slices, golden and tender, are smothered in a rich, spiced tomato sauce infused with garlic, onion, and a smoky blend of paprika, cumin, and ranch seasoning. With a finishing touch of fresh parsley and chives, this recipe delivers layers of vibrant, ranch-style flavor in every bite. Ready in under an hour and perfect as a standalone main dish or a versatile side, it pairs beautifully with crusty bread, rice, or creamy mashed potatoes. If you're looking for a vegetarian recipe full of wholesome ingredients and rustic charm, this is a must-try!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 1 medium Onion
• 1 14-ounce can Crushed tomatoes
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 1 tablespoon Ranch seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh chives

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants thoroughly and cut them into 1-inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and black pepper.

Step 4

Roast the eggplant slices in the oven for 20-25 minutes, flipping them halfway through, until golden brown and tender.

Step 5

While the eggplants are roasting, finely chop the garlic and onion.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.

Step 7

Stir in the crushed tomatoes, paprika, cumin, smoked paprika, ranch seasoning, and the remaining salt and black pepper. Reduce the heat and simmer for 10 minutes to let the flavors meld together.

Step 8

Once the eggplants are done roasting, transfer them into the skillet with the tomato mixture. Gently spoon some of the sauce over the eggplants and cook for another 5 minutes on low heat.

Step 9

Chop the parsley and chives. Sprinkle them over the eggplant just before serving for a fresh, herby finish.

Step 10

Serve warm as a main dish or alongside rice, crusty bread, or mashed potatoes for a full meal.

Nutrition Facts

Serving size	1553.8 grams (1553.8g)

Amount per serving	% Daily Value*
Calories	871

Total Fat 49.60g	64%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 4.70g
Cholesterol 0mg	0%
Sodium 3771mg	164%
Total Carbohydrate 102.00g	37%
Dietary Fiber 39.00g	139%
Total Sugars 53.80g
Protein 18.20g	36%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 9mg	48%
Potassium 3603mg	77%

*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: 48.1%

Protein: 7.9%

Carbs: 44.0%