Roasted Eggplant with Mediterranean Salsa
Give eggplant a chance because this Roasted Eggplant with Mediterranean Salsa is easy and delicious! Eggplant does have some carbs but it’s high in fiber and gluten-free. By the time you read this I will have arrived in Istanbul, and maybe even eaten some of the amazing Turkish Eggplant dishes that make up part of the food experience of Turkey. So I thought it would be fun to share an eggplant recipe here as well! I know eggplant can be a hard sell with some people, but back in the early days of this blog I fell in love with grilled eggplant, and I’ve been an eggplant fan ever since.
Lately I have been loving roasted eggplant, and this Meatless recipe for Roasted Eggplant Slices with Mediterranean Salsa couldn’t be easier or more delicious. Just choose a firm eggplant that’s fairly straight on the sides, cut into thick slices, brush with olive oil and season, and roast in the oven while you make the delicious Mediterranean salsa. And although eggplant isn’t super low in carbs, it’s high in fiber so low in net carbs, enjoy!
If I can’t convince you to give eggplant a chance, the Mediterranean Salsa used here would also be delicious over roasted zucchini or barely sauteed zucchini noodles as well.
Ingredients:
- 1 large straight-sided eggplant
- 2 T + 2 T olive oil
- salt and fresh ground pepper to taste
- 1/2 cup chopped Kalamata olives (or more)
- 6 oz. roasted red peppers, drained and chopped (see notes)
- 1/4 cup finely diced red onion (or less)
- 2 T capers
- 2 T balsamic vinegar
- 1 tsp. Aleppo Pepper (or other spicy hot pepper flakes)