Best 2 Sheet Pan Vegan Roasted Eggplant With Garlic Recipes
Indulge in a culinary adventure with our tantalizing sheet-pan vegan roasted eggplant with garlic, a symphony of flavors that will delight your taste buds. This delectable dish is a symphony of roasted eggplant, bathed in a fragrant blend of garlic, olive oil, and zesty lemon juice, creating a medley of textures and flavors. These simple yet flavorful recipes are perfect for those seeking a healthy and satisfying meal. With minimal preparation and just a few pantry staples, you can whip up a delightful dish that caters to vegan diets and tantalizes the palate of any food enthusiast. Embark on this culinary journey and discover the culinary wonders of roasted eggplant, transformed into a delectable masterpiece.
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PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.
Provided by Julia Moskin
Categories dinner, for two, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
- Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
- Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
- Heat the oven to 200 degrees and place a large baking sheet in it to warm.
- In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
- When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
- To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
Tips:
- To save even more time, prepare the garlic oil and marinade ahead of time. Store them in separate airtight containers in the refrigerator for up to a week. - If you don't have parchment paper, you can use a lightly greased baking sheet. However, the parchment paper will help to prevent the eggplant from sticking to the pan. - To ensure even cooking, make sure to cut your eggplant into uniform-sized slices. - If you want your eggplant to have a crispy exterior, broil it for the last few minutes of cooking. - Be careful not to overcrowd the baking sheet. This will prevent the eggplant from cooking evenly. - Serve the eggplant with your favorite dipping sauce, such as tahini sauce, tzatziki sauce, or hummus.Conclusion:
This sheet pan vegan roasted eggplant with garlic is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover eggplant. With its tender texture and smoky flavor, this dish is sure to be a hit with everyone. Whether you are a vegan, vegetarian, or just looking for a healthy and flavorful meal, this recipe is definitely worth trying.
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