Mediterranean Diet Twice Cooked Eggplant
Elevate your plant-based cooking with this Mediterranean Diet Twice Cooked Eggplant recipe—a vibrant and healthy dish brimming with the bold flavors of the Mediterranean. This two-step cooking method starts with oven-roasted eggplant slices, seasoned to perfection, and finishes with a quick pan-sear for a delicate crispness. The caramelized eggplant is topped with a fresh medley of cherry tomatoes, garlic, parsley, basil, and oregano, delivering a burst of herbaceous goodness in every bite. A drizzle of lemon juice adds brightness, while optional toasted pine nuts provide a nutty crunch. Ready in just under an hour, this nutritious and gluten-free recipe is perfect as a hearty main or colorful side dish. Serve it warm alongside crusty whole-grain bread or a leafy green salad for a wholesome Mediterranean dining experience.
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Ingredients
- 2 pieces eggplant (medium-sized)
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece lemon (juiced)
- 2 tablespoons pine nuts (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the eggplants lengthwise into thick slices, approximately 1/2 inch thick.
Step 3
Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with 2 tablespoons of olive oil and sprinkle lightly with half the sea salt.
Step 4
Bake the eggplant in the preheated oven for 25 minutes, flipping the slices halfway through, until tender and slightly golden.
Step 5
While the eggplant is baking, prepare the toppings. In a bowl, mix the cherry tomatoes, parsley, basil, oregano, remaining sea salt, and black pepper.
Step 6
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being cautious not to burn it.
Step 7
Once the eggplant is done baking, transfer the slices to the skillet in batches. Pan-sear the slices for 2 minutes on each side to develop a slight crisp and enhance the flavor.
Step 8
Top the eggplant slices with the prepared tomato-herb mixture and continue to cook for 2-3 minutes, allowing the flavors to meld together.
Step 9
Remove the skillet from the heat and drizzle the juice of 1 lemon over the eggplant for a bright, tangy finish.
Step 10
Optionally, sprinkle with toasted pine nuts for added texture and flavor.
Step 11
Serve the twice-cooked eggplant warm as a main dish or side, accompanied by crusty whole-grain bread or a fresh green salad.
Nutrition Facts
| Serving size | (802.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 723.8 |
| Total Fat 68.6g | 0% |
| Saturated Fat 8.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2345.0mg | 0% |
| Total Carbohydrate 33.0g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 12.4g | |
| Protein 6.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.8mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1005.4mg | 0% |
Source of Calories