Eggplant is in season and I have been having fun experimenting with new ways to use it and of course enjoying traditional recipes too. My favourite Eggplant dish is Baba Ganoush, often referred to as poor man’s caviar for its silky smooth texture. Lately, I am finding eggplant is surprisingly versatile and I’m excited by some new recipes I have been developing. I hope to post my Baked Eggplant Unparmesan soon. What is your favourite way to enjoy eggplant?
Eggplant is a very healthy choice. Eggplant is very low in calories, is a good source of fibre, vitamins and minerals, and contains important phytonutrients. There is interesting research being done on potential health benefits to the brain and the heart from the antioxidants in eggplant.
Roasting eggplant on a sheet pan is a great way to enjoy it. The unique, spongy texture becomes tender and creamy, and the slight bitter flavour mellows and sweetens. The marinade adds richness along with lively greek flavours. I used Japanese eggplant in this recipe as the skin is thinner and can be left on, but other eggplant could be substituted. Putting the vegetables on a skewer is nice for serving but simply tossed on a baking sheet would work fine too.
The September theme for The Recipe Redux is Sheet Pan Meals. “We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable (and clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.” I’m looking forward to getting lots of healthy ideas to try. Check out the other sheet pan meals at the bottom of this post.
Sheet Pan Eggplant Souvlaki
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
Zest if 1 lemon
1 1/2 teaspoon oregano
1 teaspoon fennel seeds
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 Japanese eggplants
1/2 yellow pepper
1/2 red pepper
1/2 orange pepper
1/4 red onion cut in chunks
1 teaspoon oil (for pan)
Make the marinade first. Combine the garlic cloves, lemon juice, lemon zest, red wine vinegar, and spices. Gradually add the olive oil and mix well. Set aside.
Cut stem and end of eggplant off and then slice the eggplant in half lengthwise. Cut each half into 1/2 inch pieces. Add to marinade and toss to coat. Chop up peppers into chunks and add to eggplant, tossing to coat. Add red onion tossing again to coat all vegetables. Marinate for 15 minutes, tossing occasionally.
Heat oven to 425 degrees. Oil baking sheet with 1 teaspoon oil. While oven is heating, put eggplant and peppers on skewers and place on pan. Roast in oven for 25 minutes or until eggplant is very tender. Remove pan from oven, add cherry tomatoes and pita bread and return to oven for 5 minutes. Remove and serve the skewers wrapping in pita. Tzatziki, feta cheese and olives are nice additions.