Description
I can’t tell you how many times I wanted to stomp into a restaurant kitchen and tell them that no matter how delicious my entrée might have been, my side dish was second-rate, at best. (I haven’t yet done this … yet!!!) Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as the main dish, even for home cooks. If you’re looking for a wow-worthy side dish, this roasted eggplant recipe is it. The finishing touches of fresh herbs, plant-based feta, and lemon zest make this side more like the star of the plate.
Ingredients
- 3 tablespoons no-sugar-added marinara sauce of choice (or try DIY Simple No-Sugar-Added Marinara Sauce below)
- Juice and zest of 1/2 small lemon (1 tablespoon juice), divided
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 2 small (14-ounce) eggplants, each quartered lengthwise, stems removed
- 3 tablespoons chopped, fresh, flat-leaf parsley
- 1 tablespoon chopped fresh mint or 1 teaspoon chopped fresh oregano
- 3 tablespoons finely crumbled plant-based feta cheese*
*Note: Ideally, choose vegan cheese products based on tree nuts.
Instructions
- Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on a baking sheet lined with a silicone baking mat, or unbleached parchment paper- lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
- Roast the eggplant wedges until fully cooked, about 30 minutes.
- Transfer to a platter, sprinkle with the parsley, mint, plant-based feta, and lemon zest, and serve. (Hint: For an extra-luscious appearance, consider spritzing the roasted eggplant with organic olive oil cooking spray before garnishing.)
Notes
Tip: Enjoy a saucier side? Simply double up on the mixture of marinara sauce, lemon juice, olive oil, garlic, sea salt, and cinnamon!
Note: I use plenty of fresh basil to make my DIY Simple No-Sugar-Added Marinara Sauce. But in the actual Roasted Greek Eggplant with Plant-Based Feta recipe, you’ll be using parsley and mint.
DIY Simple No-Sugar-Added Marinara Sauce: In a medium saucepan, cook 2 minced garlic cloves in 2 tablespoons extra-virgin olive oil over medium heat for 1 minute. Add 1 (28-ounce) can crushed tomatoes and a few pinches of sea salt; bring just to a boil over high, then re- duce heat to medium-low and simmer for 10 minutes. Stir in 2 tablespoons (or more!) finely chopped fresh basil. That’s it. Enjoy it! (Makes 3 cups.)
Salt, Pepper, and Cinnamon: Stash cinnamon next to your salt and pepper shakers. You can use cinnamon to add flavor and a touch of intriguing sweetness to both savory and sweet dishes instead of adding more salt or sugar. Try it.
Recipes for Roasted Greek Eggplant with Plant-Based Feta and DIY Simple No-Sugar-Added Marinara Sauce are reprinted from The Plant-Based Diabetes Cookbook by Jackie Newgent, RDN, CDN (HCI Books, October 2023).
Diabetes Choices/Exchanges: 2 1⁄2 vegetable, 1 fat
(Disclosure: As an Amazon Associate, I earn from qualifying purchases.)
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 2 wedges
- Calories: 110
- Sugar: 6g includes 0g added sugars
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg