Mediterranean Eggplant
A delicious combination of roasted eggplant, olives, and peppers, Mediterranean Eggplant is the ultimate comfort food! Perfect for an easy weeknight dinner, this dish bursts with flavor and will satisfy your cravings. Enjoy a healthy meal that's sure to impress.
Equipment
- Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 large eggplant
- 4 T olive oil
- to taste salt
- to taste fresh ground pepper
- 1/2 cup Kalamata olives
- 6 oz. roasted red peppers
- 1/4 cup red onion
- 2 T capers
- 2 T balsamic vinegar
- 1 tsp. Aleppo Pepper
Instructions
- Preheat your oven to 400F/200C. This temperature is perfect for roasting the eggplant to that ideal soft and tender state.
- Spray a baking sheet with non-stick spray or drizzle a bit of olive oil on it. This will prevent the eggplant from sticking and help it roast evenly.
- Wash the eggplant if needed, then trim off both ends. Cut the eggplant into slices that are 1 inch thick. This thickness allows for even cooking.
- Lay out the eggplant slices on the baking sheet. Brush both sides with olive oil, and season generously with salt and fresh-ground black pepper to taste. Keep in mind that the olives will add saltiness, so don’t go overboard.
- Roast the eggplant for about 10 minutes, then turn each slice over and roast for another 10 minutes or until they reach your desired softness. Look for a golden-brown color and a tender texture.
- While the eggplant is roasting, drain the jar of roasted red peppers in a colander placed in the sink. Pat them dry with paper towels to remove excess moisture.
- Next, chop the Kalamata olives and roasted red peppers into pieces no larger than 1/2 inch across. Finely chop the red onion as well.
- In a mixing bowl, toss together the chopped olives, peppers, onion, and capers. Then stir in the balsamic vinegar and the remaining olive oil to create a vibrant Mediterranean salsa.
- Season this mixture with Aleppo pepper and fresh-ground black pepper. Taste and adjust seasoning as desired, keeping in mind that the olives are already salty.
- Once the eggplant is roasted, arrange several slices on each plate and top with a generous amount of the Mediterranean salsa you just made. This dish is best served warm!
Notes
**Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. They can be enjoyed cold or reheated. Freezing: This dish is not ideal for freezing as the texture of the eggplant may change upon thawing. Variations: Try adding feta cheese for a tangy twist or serve over a bed of quinoa for added protein.