Sweet & crunchy maple orange roasted eggplant

Sweet & crunchy maple orange roasted eggplant is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 2 and costs $2.05 per serving. One portion of this dish contains approximately 3g of protein, 28g of fat, and a total of 387 calories. Plenty of people made this recipe, and 127 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. If you have ground coriander, Salt & Pepper, maple syrup, and a few other ingredients on hand, you can make it. It is brought to you by Running to the Kitchen. Overall, this recipe earns a spectacular spoonacular score of 88%. Similar recipes are Roasted Sweet Potato Quinoa Salad with Maple-Orange Dressing, Crunchy Sweet Maple Mesquite Clusters, and Orange-Maple Sweet Potatoes in Orange Cups.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 large eggplant, finely chopped

¼ cup extra virgin olive oil

fresh parsley for garnish

¼ teaspoon ground coriander

3 tablespoons maple syrup

2 tablespoons orange juice

salt & pepper

Equipment:

baking sheet

oven

whisk

bowl

baking pan

Cooking instruction summary:

Preheat oven to 400 degrees and grease a baking sheet.Combine olive oil, maple syrup, orange juice, coriander and salt & pepper in a small bowl and whisk together.Place chopped eggplant in a large bowl and pour all but 1 tablespoon of the dressing on top. Mix until each piece is well coated and spread out onto baking pan in a single even layer.Sprinkle with some more salt & pepper to taste and roast for 25 minutes flipping once half way through.Remove from oven, transfer to a serving bowl and drizzle remaining dressing on top.Garnish with fresh parsley and serve.

 

Step by step:


1. Preheat oven to 400 degrees and grease a baking sheet.

2. Combine olive oil, maple syrup, orange juice, coriander and salt & pepper in a small bowl and whisk together.

3. Place chopped eggplant in a large bowl and pour all but 1 tablespoon of the dressing on top.

4. Mix until each piece is well coated and spread out onto baking pan in a single even layer.Sprinkle with some more salt & pepper to taste and roast for 25 minutes flipping once half way through.

5. Remove from oven, transfer to a serving bowl and drizzle remaining dressing on top.

6. Garnish with fresh parsley and serve.


Nutrition Information:

Quickview
386k Calories
2g Protein
27g Total Fat
35g Carbs
25% Health Score
Limit These
Calories
386k
19%

Fat
27g
42%

  Saturated Fat
3g
24%

Carbohydrates
35g
12%

  Sugar
27g
31%

Cholesterol
0.0mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
2g
5%

Vitamin K
89µg
86%

Manganese
1mg
62%

Vitamin E
4mg
31%

Fiber
7g
29%

Vitamin B2
0.48mg
28%

Vitamin C
18mg
23%

Potassium
651mg
19%

Folate
61µg
15%

Magnesium
43mg
11%

Vitamin B6
0.2mg
10%

Copper
0.2mg
10%

Vitamin B1
0.13mg
9%

Vitamin A
423IU
8%

Vitamin B3
1mg
8%

Vitamin B5
0.69mg
7%

Calcium
62mg
6%

Phosphorus
61mg
6%

Iron
1mg
6%

Zinc
0.64mg
4%

Selenium
0.77µg
1%

covered percent of daily need
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