Eggplant is a nutritious vegetable that is incredibly versatile. Whether you fry it up in a hot skillet or bake it in the oven, there are countless ways to enjoy this low-carb treat. Today, we’re taking eggplants’ flavors to the next level with two tasty recipes: Eggplant Involtini with Moroccan Marinara Sauce, and Crispy Oven-Baked Eggplant. Both of these recipes are easy to make and can be adaptable to different dietary needs. Let’s get cooking!
Eggplant Involtini with Moroccan Marinara Sauce
Eggplant Involtini with Moroccan Marinara Sauce is a delicious dish that packs a punch of flavor. It’s easy to make and can be served as a main dish or appetizer. Eggplant is marinated in a spicy-sweet marinade and then roasted with a layer of cheese and fresh herbs. The dish is finished off with a flavorful Moroccan-spiced marinara sauce for the ultimate indulgence. Here’s what you’ll need to make it:
- 3 large eggplants
- Olive oil
- 1/4 cup of fresh cilantro (chopped)
- 1/4 cup of fresh parsley (chopped)
- 1/3 cup of feta cheese
- 1/3 cup of Parmesan cheese
- 1/2 cup of cooked quinoa
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cumin
- 1 teaspoon of paprika
- 2 cloves of garlic (minced)
- 1 cup of prepared marinara sauce
- Salt and freshly ground pepper (to taste)
- Preheat oven to 375°F.
- Cut eggplants in half lengthwise and lightly brush with olive oil.
- Mix together cilantro, parsley, feta cheese, Parmesan cheese, quinoa, cinnamon, cumin and paprika in a bowl. Fill eggplant halves with the cheese and quinoa mixture.
- Place filled eggplant on a rimmed baking sheet and bake for 30 minutes, or until eggplant is tender.
- In a small saucepan, heat garlic, marinara sauce, salt and pepper over medium heat, stirring occasionally.
- Remove eggplant from oven and allow to cool for 5 minutes before serving. Top with the warm sauce and additional Parmesan cheese.
Crispy Oven-Baked Eggplant
Crispy Oven-Baked Eggplant is an incredibly easy dish that is sure to become a weekday favorite. This vegan-friendly dish is packed with flavor and nutrition and is ready in under 40 minutes. Plus, it’s budget-friendly, making it a great option for those who are tight on cash. Let’s get cooking! Here’s what you’ll need:
- 4 small to medium eggplants
- 1/4 cup of olive oil
- 3 cloves of garlic (minced)
- 1 teaspoon of dried oregano
- 2 tablespoons of fresh parsley (chopped)
- 1/2 teaspoon of salt (or to taste)
- 1/4 teaspoon of freshly ground black pepper (or to taste)
- 1/4 cup of grated parmesan cheese (optional)
- Preheat oven to 400°F.
- Cut eggplants crosswise into 1⁄2-inch-thick slices and place on a baking sheet.
- Whisk together the olive oil, garlic, oregano, parsley, salt and black pepper in a bowl and brush the mixture over the eggplant slices.
- Bake for 20 minutes, or until the eggplant is golden brown and crispy, flipping the slices halfway through.
- Sprinkle with Parmesan cheese (optional).
- Serve warm.
These two recipes are a delicious way to enjoy the flavors of eggplants. They’re easy to make in less than 40 minutes and are full of flavor. Eggplant is a great source of nutrients and is a great addition to any meal. If you’re looking for a vegan-friendly option or something to satisfy your carb cravings, look no further!
How do I store leftover Eggplant Involtini?
Leftover Eggplant Involtini should be stored in an airtight container in the refrigerator and consumed within 3 to 4 days.
What other vegetables can I use for Crispy Oven-Baked Eggplant?
You can use any vegetable that can be sliced and baked in a similar manner. Some good options include zucchini, bell peppers, and sweet potatoes.
Watch How To Make Eggplant Recipes
Eggplant recipes offer a delicious way to enjoy this nutritious vegetable. Whether you’re making the classic Eggplant Parmigiana or something new like our Eggplant Involtini, you’re sure to enjoy it. If you’re looking for more kitchen tools to make your cooking experience a breeze, check out this Vegetable Chopper from Amazon. It’s an awesome way to quickly and easily chop vegetables for your recipes.
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