Middle Eastern Roasted Eggplant

We LOVE eggplant. It’s definitely one of our favorite veggies! Cooks up nice + sweet. Fantastically low calorie. These giant Chinese eggplants are only about 20 calories EACH, so yes, please do not feel an ounce of guilt for eating two all by yourself! This delicious roasted eggplant is such an EASY side dish or a harmoniously welcome guest in any of our BOWLS OF CHAOS. We often pair it with our low fat + sodium MISO SESAME SAUCE.

We typically use Chinese eggplant vs traditional Globe eggplant because the thinner, more tender, edible skin does NOT require salt-water soak to make palatable + thus, cooks much more quickly!

 

 

WHEN THIN-SKINNED IS GOOD!

Japanese + Graffiti eggplants are also thin-skinned + very similar in texture + flavor; therefore, perfect substitutes if you cannot find Chinese eggplants.

 

INGREDIENTS

3lbs Chinese Eggplant

2Tbsp Za’atar

2Tbsp Ras el Hanout

2Tbsp Sumac

1Tbsp Black Pepper

Juice from 1 fresh Lemon (approximately 1/4 cup)

Olive Oil Spray

 

DIRECTIONS

Preheat oven to 425 degrees. Cut the eggplants in half lengthwise + place on a baking tray lined with foil. Lightly spray eggplants with olive oil spray. Drizzle with lemon juice. Sprinkle with Za’atar, Ras el Hanout, Sumac + black pepper to all the eggplant. Roast in the oven for 30-40 min until eggplant are tender + succulent.