Roasted Grapefruit Eggplantjump to recipe
To be honest, eggplant has always scared me. I don’t really understand the texture or the flavor. I tried an experiment with eggplant a few years ago that was a tremendous disaster (learned that chipotle eggplant soup = really gross).
During my weekly produce perusing adventure, I came across these beautiful Graffiti Eggplants from Holland. Enough time had passed for me to give the funky little vegetable another go.
For more interesting flavors (and to make it less eggplant-ie), I roasted them with fresh onions and a jalapeno then tossed the mixture in fresh grapefruit juice. A little help from some EVOO, sea salt, and cracked pepper turned this roasted veggie dish into a recipe for the repeat list.
It’s light, refreshing, and goes really well with some baked mustard chicken.
Roasted Grapefruit Eggplant
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 1 cup cooked 1x
- 3 small/medium-sized eggplants
- 2 small onions
- 1 large jalapeno
- 1 large grapefruit
- 1 Tbl extra virgin olive oil (EVOO)
- 2 tsp sea salt
- 2 tsp freshly cracked pepper
- 1 Tbl fresh Italian parsley for garnish
Preheat your oven to 400 degrees.
Line a baking sheet with aluminum foil.
Rinse all your vegetables.
Chop the eggplant into about 1 square inch pieces.
Roughly chop the onion to about the same size as the eggplant.
De-seed the jalapeno by cutting in half and scraping out the seeds + membrane with a spoon.
Cut the jalapeno into about ¼” cubes.
Combine all the vegetables into a bowl.
Top with 1 Tbl of grapefruit zest (about the entire grapefruit).
Cut the grapefruit in half and squeeze all the juice onto the vegetables.
Add the EVOO, salt, and pepper.
Stir until well combined.
Pour onto aluminum foil-lined baking sheet.
Place in oven for about 22 minutes.
Stir halfway through.
Let cool, top with freshly chopped parsley, and enjoy!
Time: 30 minutes
Approximate Nutrition Facts:
Serving size: 1 cup cooked
151 Calories; 3.5 g Fat; 2.25 g Protein; 16.5 g Sugar