Roasted Grapefruit Eggplant
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.
Servings: 1 cup cooked
Ingredients
- 3 small/medium-sized eggplants
- 2 small onions
- 1 large jalapeno
- 1 large grapefruit
- 1 tablespoon extra virgin olive oil EVOO
- 2 teaspoons sea salt
- 2 teaspoons freshly cracked pepper
- 1 tablespoon fresh Italian parsley for garnish
Instructions
- 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!
Nutrition
Calories: 678kcal | Carbohydrates: 132g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 4691mg | Potassium: 3924mg | Fiber: 51g | Sugar: 76g | Vitamin A: 3774IU | Vitamin C: 148mg | Calcium: 259mg | Iron: 5mg