Eggplant might not seem exciting at first, but roasting completely changes that. When cooked in the oven, it becomes tender on the inside with beautifully caramelized edges that bring out its natural richness. This simple recipe uses just a few ingredients to create a healthy, flavorful side dish that pairs well with almost any meal. Whether you’re looking to add more vegetables to your plate or try something new, roasted eggplant is an easy and satisfying option.

Ingredients

• 1 large eggplant

• 4 small tomatoes

• 1 large onion

• 1 Tablespoon minced garlic

• 1 Tablespoon ground coriander

• 1 teaspoon dried thyme

• 1 teaspoon pepper

• 1/2 teaspoon salt

• 1 cup chicken broth

• 1/2 cup olive oil

• 1/2 cup red wine vinegar

• Thyme and coriander sprigs for garnish

Step 1:

Preheat oven to 500 degrees. Cut the eggplant into 1-inch cubes, leaving skin on. Cut tomatoes into eighths; seed and core.  Cut onion into eights; separate layers.
Place all the prepared vegetables in a large mixing bowl. Sprinkle garlic, coriander, thyme, pepper and salt on top.  Gently toss.

Step 2:

Pour chicken broth, olive oil and red wine vinegar over the vegetable mixture.  Toss gently until completely coated and well mixed. Spoon vegetables into shallow 9x13-inch pan coated with vegetable oil spray. Roast for 1 hour, stirring gently every 20 minutes.   Garnish with thyme and coriander.

Roasted eggplant is proof that simple cooking methods can deliver big flavor. Its soft texture and deep, savory taste make it a versatile addition to any meal. Once you try it, it’s an easy recipe you’ll keep coming back to whenever you want a healthy and delicious side