If you have not tried roasted eggplant before, you’re missing out! Not only is it so simply, it’s creamy & meaty (yes, it’s possible!). All you need to do cut it in half, season it & let it roast, the oven does the work for you. Serve with chickpeas, a bed of grainy rice, some meat or toasted pita (omg yum!).

This is one of those recipes which looks really complicated & it will take a lot of work, but seriously, it’s one of the easiest you’ll make, your hands on time is only about 5 minutes.

Here is a random fact, eggplant is actually considered a fruit!

Why it’s good for you

Eggplant is part of the nightshade vegetable family and I think it’s a bit of a silent achiever! It is loaded with antioxidants, dark fruit & vegetables such as eggplant contain the antioxidant called anthocyanin which help fight cancer & heart disease.

One cup of eggplant alone will provide you with 10% of your daily fibre requirements, which is pretty impressive when you combine it into a meal, it’s a fab way to help you reach that 30g/day fibre goal!

A lot of recipe use just the flesh but I’m all about eating the skin too because that is where the beautiful colour (and nutrients are), plus (insoluble) fibre & it softens during roasting so you won’t taste it.

When you see bright coloured fruit & vegetables, think think of colours = antioxidants which will help keep us healthy, our skin, nails & hair glowing.

Notes

Za’atar is a middle eastern spice blend which you can buy from Coles, Woolworths & international food stores (if you can’t, use any middle eastern spice blend you can find)
Don’t skip the salting process, this draws out the bitterness so you’re left with concentrated flavour & sweetness.
You can roast the eggplant a few days in advance & just reheat in the microwave when you’re ready to have it-making dinner ready in 5 minutes!
Vegan: swap yoghurt for tahini dressing (tahini, lemon, salt & pepper mix together)
This recipe tastes amazing with pomegranate instead of cranberries but use what’s easiest & most accessible to you

Love Middle Eastern Food?

Try it with Best Ever Hummus

If you make this Middle Eastern Roasted Eggplant, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Middle Eastern Roasted Eggplant

Yield: 2 (or 4 as a side)

Author: Sarah Viney