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:
covered percent of daily need
