Baked Eggplants and Onions
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 87
- Carbohydrates g 5.1
- of which sugars g 5.1
- Protein g 2.1
- Fats g 6.4
- of which saturated fat g 0.93
- Fiber g 4
- Sodium mg 226
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Evenings at home feel extra comforting when a big bowl of baked eggplants with caramelized onions shows up on the table. Bright pops of deep purple and golden-brown make this colorful maple of oven roasted vegetables stand out, giving every dinner plate a good look with its rustic charm and inviting color. With every bite, the rich flavor of eggplant blends perfectly with the natural sweetness of onion, bringing a balance that families describe as both comforting and DELICIOUS. Since this dish has that familiar, earthy goodness, it often ends up as the star for family-style meals. You’ll find soft, sweet eggplant mixed with onions gives loads of great texture—pretty much what home cooks hope for when putting together a healthy eggplant recipe everyone will actually enjoy. It’s the kind of food that gets people excited since the roasted eggplant recipe format lets those deep roasted flavors shine while still keeping things downright crowd-pleasing for all ages (especially when those beautiful colors land on the table for a little wow factor).
Busy folks appreciate any meal that works for more than one occasion, and this eggplant and onions dish does exactly that. Families rely on these simple vegetable recipes because the results are satisfying AND versatile...You can serve this alongside grilled meats or fish for Sunday dinners, use it to pack more veggies into a favorite casserole, or let it be the centerpiece for a plant-based night (kids tend to go for seconds, no kidding). During the week, try it with crusty bread or cooked rice—the nice roasted flavor always comes through, and leftovers are a hit the next day in lunchboxes or wraps. Whether you’re making meals feel special on chilly nights, or just want another easy option in your baked vegetable recipes rotation, the tasty pairing of eggplant and onions checks all the boxes: moist inside, colorful outside, and that always-welcomed soft veggie comfort. With just a sprinkle of cheese or a dash of spice, you get something really GOOD you’ll want on the regular—especially since every bite offers everyday comfort in a family-friendly, feel-good way.
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- INGREDIENTS
- Eggplant 1.1 lbs (500 g)
- White onions 2
- Mint 10 leaves
- Parsley 1 tuft
- Oregano to taste
- Basil 10 leaves
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Green Peperoncino ¼ tsp
How to prepare Baked Eggplants and Onions
To prepare baked eggplants and onions, start by placing the washed and dried eggplants and onions on a baking sheet covered with parchment paper. Leave them whole and do not peel them. Cook them in a preheated oven for about an hour at 356°F (320°F for about 50 minutes if using a fan oven), adjusting based on the size of the vegetables. When they appear soft and wrinkled, turn off the oven and let them cool 1. Cut off the top of the eggplant 2 and peel it 3.
Cut the eggplant into slices about 1 inch thick 4. Then cut each slice into three or four pieces 5. Take the onions and remove the bottom part of the onion 6.
Remove the onion's skin, using a small knife 7, cut the onion in half 8 and remove the core 9.
Now cut the onion into rather large pieces 10. At this point, place the pieces of onion and eggplant in a bowl, salt and pepper them 11, add a clove of garlic without the skin 12,
olive oil 13, chopped basil 14, mint 15,
chopped parsley 16, oregano 17, chili pepper 18.
Mix everything well to distribute the seasonings 19, then remove the garlic clove 20. Your baked eggplants and onions are ready, just serve them!