Roasted Eggplant and Onions
This quick and easy recipe has been on rotation nonstop during summer and fall, when egplants are plentiful. It's savory, a little sweet from roasting, and a perfect side dish. I also add it on top of salads for a textural difference.
Ingredients
- 1 eggplant, cubed (I leave the skin on)
- 1 red onion, cubed
- quick spray of your favorite oil
- salt and pepper, to taste
Instructions
- Place parchment paper on a cookie sheet (or you can also use a reusable Silpat sheet).
- Toss the eggplant and onions together. Keep them in a single layer if possible, so they don't steam.
- Add a quick spray of oil, and add some salt and pepper.
- Roast at 375 degrees for about 45 minutes. Enjoy!