Cornmeal-Crusted Roasted Eggplant is an easy, summery side dish!
The other day it occurred to me that I don’t have very many vegetable or fruit side dishes on my blog. Considering that I love fruits and vegetables and eat a lot of them on a daily basis, it struck me as odd that I don’t have many recipes for them here. I think a big part of it is that I typically eat fruits raw and whole, and I prefer vegetables to be either raw or simply steamed (or maybe roasted) with a few seasonings.
I’m a little strange about mixing fruits and vegetables too. I won’t combine both in one salad, side dish, or smoothie. I mean, it looks delicious, but it weirds me out and I just can’t bring myself to eat it. They have to be separate, and then I’ll happily eat it all. I know, I know, I’m weird.
All that to say, I’m trying to branch out and start including more of these kinds of side dishes on my blog. The level of adventurousness I will achieve is yet to be determined, if I can’t even bring myself to put strawberries and spinach in the same smoothie. We’ll see how this goes, folks.
With all the vegetables I eat, eggplant is one that I had never tried until just recently. I’m not sure why that is. And yes, all you detail people, I know that eggplant is technically a fruit, but we’re not going to get into that here.
The main thing I like about eggplant is that it’s purple. I mean, is that cool or what? The color alone makes me want to eat it (although it’s tasty too).
In preparing this veggie/fruit, I wanted to add a little something that would compliment the flavor of the eggplant without over powering it, and I found that a light coating of cornmeal, whole wheat flour, and a few seasonings resulted in a yummy, but simple dish.
Enjoy! We’re almost to Friday everyone, so have some eggplant and hang in there ’til the weekend. 🙂
Cornmeal-Crusted Roasted Eggplant
- 3 to 4 cups eggplant, (cut into 1-inch cubes, with or without skin, your preference)
- 1 1/2 to 2 Tablespoons olive oil
- 1/4 cup whole wheat flour
- 1/4 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 425 degrees Fahrenheit.
Place cubed eggplant in a large zip-top bag. Add olive oil to bag and toss to coat. Add flour, cornmeal, and seasonings to bag and shake again to coat. Spread eggplant evenly on greased baking sheet.
Bake for 20-25 minutes or until eggplant is tender and edges are turning golden brown, flipping once during roasting to ensure eggplant cooks evenly.
~K in the Kitchen