Everything Roasted Eggplant is the two ingredient side dish you can’t get enough of!
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There’s a struggle that I have, as a food blogger and recipe developer, where sometimes, my favorite recipes, aren’t always a good fit for this blog. Why, you ask?
It’s simple. No, not that the answer is simple. The recipe is simple. Too simple? Maybe? I dunno. If I add one spice mix to a vegetable, is that a blog worthy recipe? I don’t know. Is it? But then sometimes, these too-simple-to-be-a-recipe type of recipes just hit the spot, and I find myself making them again, and again, and again. And then again, because it’s just.that.good. So then, as I make it for the fourth time in a week, I find myself thinking about how unfair it is to deprive you guys of a recipe that’s this good.
So here we are. Everything Roasted Eggplant. It’s ridiculously simple, but also ridiculously perfect. I mean, it’s filling, super easy, and just so so good. I don’t really know what more to tell you about it, other than go grab yourself a bunch of eggplants and get cooking!
What do you think? Should I continue to share my too-simple recipes?
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- 2 large eggplants, cut in ¼ inch slices
- 2 teaspoons salt
- oil spray or non-stick spray
- 2 Tablespoons Everything (Bagel) Spice Mix (store-bought or homemade, see note below)
- Preheat oven to 450. Line a baking sheet with parchment paper and set aside.
- Sprinkle salt over the eggplant slices and let sit for about 15-20 minutes, to draw out bitterness.
- Pat eggplant slices to dry, then place on prepared baking sheets, in a single layer. (For best results, the slices should not overlap or touch.)
- Spray slices with spray oil, then sprinkle everything spice mix over the top. Spray again with spray oil.
- Bake for 15 minutes, flip each slice, spray again, then bake another 15 minutes.
- To make your own everything spice mix, combine equal amounts of white sesame seeds, black sesame seeds, poppy seeds, minced dried garlic, minced dried onion and coarse salt.
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Thanks for visiting, and I hope you’re going to try this recipe ASAP! – Miriam
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