Servings: 6 servings
Prep Time: 5 minutes
Total Time: 35 - 45 minutes
What’s adorable, purple, and easy to grow? Fairy tale eggplant. Also easy? The pure simplicity of this garlic stuffed roasted eggplant recipe. Check it out for a healthy and savory side or appetizer.
Eggplants are a feature of the mediterranean diet, so they’ve gotta be doing something right. If you’re looking for something light and filling, eggplant is low-cal, but high in water and fiber - a combination that will fill up your stomach. Need a brain boost? The anthocyanins found in eggplants have been shown to help prevent inflammation in the brain and improve blood flow, which may help improve memory. They also may help lower cholesterol, keep the cardiovascular system healthy, and protect against cancer. Not a bad resume, huh?
This recipe has super simple prep - which I love - and then it just roasts away (also super simple, which I love.) Plus who doesn’t need another excuse for olive oil and garlic? I know I do, so here it is!
While this recipe says “mini eggplant” if all you’ve got is a big one, feel free to slice it up and roast it the same way. You also really don’t have to stick to 6. Roast up as many as you need, though cooking times may vary.
Preheat oven to 350 degrees.
Cut mini eggplants in half lengthwise. If using one large eggplant, slice into ¼ inch thin slices.
Place eggplants in a 9 x 13 baking dish. Insert slices of garlic along the inside of eggplants. For larger eggplant, spread out slices of garlic on top.
Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper.
Bake for 35-40 minutes, or until eggplants are soft.
6 mini eggplants
1 large eggplant.
4 -5 garlic cloves, thinly sliced
¼ cup olive oil
2 -3 tablespoons balsamic vinegar
Salt and pepper to taste