Go Back
roasted eggplant and onions

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.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 eggplant, cubed (I leave the skin on)
  • 1 red onion, cubed
  • quick spray of your favorite oil
  • salt and pepper, to taste

Method
 

  1. Place parchment paper on a cookie sheet (or you can also use a reusable Silpat sheet).
  2. Toss the eggplant and onions together. Keep them in a single layer if possible, so they don't steam.
  3. Add a quick spray of oil, and add some salt and pepper.
  4. Roast at 375 degrees for about 45 minutes. Enjoy!