Best 2 Lisas Herbed Eggplant Medley Recipes

"Lisab's Herbed Eggplant Medley" is a delightful and flavorful dish that combines the earthy taste of eggplant with a vibrant blend of herbs and spices. This recipe is perfect for those looking for a vegan or vegetarian option that is both satisfying and nutritious. The tender eggplant is roasted to perfection, while the addition of aromatic herbs like basil, oregano, and thyme creates a complex and savory flavor profile. With its vibrant colors and tantalizing aromas, "Lisa's Herbed Eggplant Medley" is sure to become a favorite among eggplant enthusiasts and those seeking a delicious and healthy meal.

Here are our top 2 tried and tested recipes!

LISA'S HERBED EGGPLANT MEDLEY

Lisa's Herbed Eggplant Medley image

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Provided by Lisa

Categories Fruits and Vegetables Vegetables Eggplant

Time 2h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 (1 1/4 pound) eggplant
3 tomatoes, chopped
1 onion, chopped
1 (6 ounce) jar artichoke hearts, drained and thickly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 chopped fresh chives
10 chopped fresh basil
1 cup quinoa
2 cups water

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g

ROASTED EGGPLANT MEDLEY

Roasted Eggplant Medley image

Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

Steps:

Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.

Tips:

Choose the Right Eggplant: Select firm and glossy eggplants with smooth, unblemished skin. Avoid those with bruises or wrinkles.
Salting the Eggplant: Salting the eggplant helps draw out its bitterness and moisture, resulting in a more tender and flavorful dish. Don't skip this step!
Use Good Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe. Its rich flavor and aroma will enhance the taste of the dish.
Roast the Vegetables: Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious depth of flavor.
Fresh Herbs: Use fresh herbs like basil, oregano, and thyme for the best flavor. Dried herbs can also be used, but they won't be as aromatic.
Serve Warm or at Room Temperature: This dish is best served warm or at room temperature. It can be made ahead of time and reheated before serving.

Conclusion:

This delectable medley of roasted eggplant, zucchini, tomatoes, and bell peppers is a symphony of flavors that will tantalize your taste buds. It's a versatile dish that can be served as an appetizer, side dish, or even a main course. The combination of roasted vegetables, aromatic herbs, and tangy balsamic vinegar creates a harmonious balance of flavors that will leave you craving for more. Whether you're a seasoned chef or a novice cook, this recipe is easy to follow and guarantees a delicious and satisfying meal. So gather your ingredients, preheat your oven, and embark on a culinary journey to savor the vibrant flavors of the Mediterranean.

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