AJ Baucco Coaching


Mixed Eggplant Pan Recipe

Posted by: Angie Dye
March 11, 2019
Category: Dinner
Tags: Vegan,Vegetarian,Gluten Free,Dairy Free,Paleo

Eggplant can have a bad reputation for its squishy texture and unpleasant taste! Well, I'm here to tell you that 3 out of 5 of my roommates who once avoided eggplant loved and approved of this easy to make veggie bake. This bright purple vegetable is packed with potassium, vitamin C, folate, and vitamin K. Add variety into your diet by adding this baked veggie pan to your meal. This is one of my go-to recipes for sneaking in eggplant for those who dislike eggplant. When preparing the vegetable you can choose to decrease the fiber by removing some or all of the skin. I personally like to leave the skin on. Let us know what you think by tagging #Bauccoeggplant in your creation!


Ingredients:

- 1 cup of raw halved Brussel sprouts
- 2 raw eggplants cubed (I used long skinny Hawai'i grown eggplant)
- 1 cup sliced mini sweet peppers
- avocado oil
- Choice seasonings: I used everything bagel seasoning, onion powder, black pepper, red pepper flakes, and paprika.

Instructions:

1. Preheat oven to 425 F and prepare chopped veggies.
2. Combine vegetables into a large bowl and toss in avocado oil. I used 2-3 tbsp. Make sure the vegetables are evenly coated in oil without puddling of oil at the bottom of your bowl.
3. Add a generous amount of choice seasonings! (The everything bagel seasoning from Trader Joe's is one of my favorites.)
4. Cover baking sheet in foil and dump oiled vegetables on to baking sheet. Spread out vegetables so that the veggies are not stacked on one another.
5. Bake in the oven for 25-30 minutes. Then check vegetables and if you like them crispier set oven to broil for 3-5 minutes.
6. Let veggies cool ~5 min then enjoy.

Recipe submitted by Katie Seaton, Carpe Diem Nutrition Intern

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