Spicy Roasted Eggplant Marinara
Eggplant is technically a fruit, not a vegetable, and belongs to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Eggplant
- 2 teaspoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 2 cup Crushed tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Red pepper flakes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Fresh basil leaves
- 2 tablespoon Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the eggplant into 1-inch cubes.
- Place the eggplant cubes on a baking sheet and drizzle with olive oil. Toss to coat evenly.
- Roast the eggplant in the preheated oven for 25-30 minutes, or until golden brown and tender.
- In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
- Add crushed tomatoes, tomato paste, red pepper flakes, dried oregano, salt, and black pepper to the saucepan. Stir well to combine.
- Simmer the marinara sauce for 10 minutes, allowing the flavors to meld together.
- Add the roasted eggplant cubes to the marinara sauce and stir gently to combine.
- Cook for an additional 5 minutes to heat through.
- Serve the spicy roasted eggplant marinara over cooked pasta or with crusty bread.
- Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.