Roasted eggplants with a red pepper glaze is a delicious and healthy dish that is easy to make. The eggplants are roasted until tender and then topped with a flavorful glaze made from red peppers, olive oil, and spices. Here’s a recipe for you:
2 large eggplants, sliced into 1/2-inch rounds
2 red peppers, diced
1/4 cup olive oil
2 cloves of garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
1/4 cup chopped fresh parsley or cilantro, for garnish
Preheat the oven to 425°F (220°C).
Arrange the eggplant slices on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
Roast the eggplant for 20-25 minutes, or until tender and golden brown.
In a separate pan, heat the remaining olive oil over medium heat.
Add the diced red peppers and garlic, and cook for about 5-7 minutes, or until the peppers are tender.
Stir in the smoked paprika, cumin, and additional salt and pepper to taste.
Remove from the heat and let it cool slightly.
Once the eggplants are roasted and tender, remove them from the oven and let them cool for a few minutes.
8. Spoon the red pepper glaze over the eggplant slices and return to the oven for an additional 5-10 minutes, or until the glaze is heated through.
Garnish with fresh parsley or cilantro and serve as a side dish or over rice.
This dish is a great way to showcase the natural sweetness of eggplants while adding a nice pop of color and flavor from the red pepper glaze. The smoky and savory spices used in the glaze complement the eggplants perfectly. This dish is a delicious, nutritious and easy to make. It can be served as a side dish or even as a main course on top of rice or quinoa.