Crispy Roasted Eggplant

Roasted eggplant is one of my go-to sides to make when I want something tasty but don't feel like putting too much energy into cooking. I was never that much of a fan of eggplant until I discovered roasting it with nutritional yeast. I'm a HUGE fan of nutritional yeast and use it in many of my favorite recipes, including roasted cauliflower and pesto (hemp version and AIP lemon basil version). It gives things a delicious and almost "cheesy" flavor, and when roasted, creates a nice crisp texture. All in all, this roasted eggplant is low in carbohydrates, high in fiber and packed with flavor. Best of all, its easy to make. Give it a try! 

PALEO / GLUTEN-FREE / DAIRY-FREE / LOW FODMAP

SERVES: 4

INGREDIENTS: 

INSTRUCTIONS: 

  1. Preheat the oven to 400°F. 
  2. Rinse and dry whole eggplant. 
  3. To cube the eggplant, cut both ends of the eggplant and make thin slices lengthwise. Cut the slices into strips then cut the strips into cubes. 
  4. Transfer the cubes into a large bowl and toss with the melted coconut oil or avocado oil. Add the nutritional yeast, paprika, sea salt and pepper. 
  5. Spread the cubes out on a baking sheet and arrange in a single layer if possible (this makes them more crispy). You can use two baking sheets if necessary. 
  6. Bake for about 45 minutes or until crisp, flipping halfway through. 
  7. Enjoy!

Make it a meal!

  • Add to a bowl with steamed kale, sautéed ground turkey with italian spices and pesto.

  • Throw on top of a salad with chicken and top with balsamic or lemon vinaigrette and avocado.  

  • Toss it into zucchini noodle or spaghetti squash pasta and top with sugar-free marinara sauce. 

  • Throw in a bowl with sautéed cauliflower rice and greens and top with a poached egg and pesto or your favorite sauce.  

  • Simply serve alongside a clean protein and some steamed or sautéed greens for a perfectly balanced meal! 

Betsy Schell