Roasted Eggplant With Lemon Garlic Dressing Recipe
Sometimes you just need some food that’s easy to put together but still tastes amazing. That’s where eggplant comes in. It’s such a versatile fruit and MY GOODNESS is it delicious. I could munch on it by itself all day every day, but you can take it to the next level with this lemon garlic dressing. Let’s start mixing.
Yum, Lemon Garlic Dressing!
Of course, an additional benefit of the dressing is that it gives you something to do while your eggplant is cooking. That half an hour of roasting your ‘plants will fly by when you’re hard at work on the lemon garlic dressing. To be fair, the dressing should only take like five minutes, but still, every little bit helps.
While you could totally make this eggplant and lemon garlic dressing your entire meal, it’s best served as a side or snack. Perhaps you could pair it with some veggie pasta and marinara sauce? Or just embrace a happy hour theme and combine with a few movie-themed cocktails. The world is truly your oyster, so go wild!
Serves 4, Prep Time: 15 minutes, Total Time: 60 minutes
Ingredients
3 small eggplants
3 tablespoons mayonnaise (use canola mayo for a lighter dressing)
1 1/2 tablespoons red wine vinegar
½ teaspoon lemon juice
¼ teaspoon black pepper
¼ teaspoon sugar
Salt to taste
1 garlic clove, grated
Instructions
1. Pre-heat oven to 400 degrees. Cut eggplants into slices about ½-inch to ¼-inch thick. Since we’re roasting these eggplants, salt them in a colander and let them sit for about 15 minutes.
2. Once salted, layer the eggplants in a glass pan or on a lightly greased baking sheet. Cook for 25-30 minutes or until eggplant flesh is browning and tender.
3. While the eggplant is cooking, put your dressing together in a medium bowl: combine mayo, red wine vinegar, lemon juice, pepper, sugar, salt, and garlic to taste.
4. Top eggplant with dressing and enjoy!
