Craving garlic bread, but watching your carbs? Roasted Eggplant Slices The Perfect Bread Alternative is just what you need!
You don’t have to sacrifice taste. Eggplant slices are topped with greek seasoning, artichokes, feta cheese and black olives. Bake, slice, eat! Eggplant has made an appearance a few times in my kitchen. I have made baba ganoush and ratatouille. My favourite way to cook vegetables is in the oven. Roasted Eggplant Medley is an easy recipe to try if you have never cooked with eggplant before.
I will confess, bread is one of my sacred foods. Seriously if I could not eat bread (at least once in a while) I would be one grumpy person. It’s no joke when I say if I was stranded on an island just give me bread, cheese, and wine. Ok, I need some water too….I have to stay hydrated.
Gluten free bread has come a long way. In the beginning, it was like eating cardboard. Now, if it is made well, you can’t even tell the difference. Although I don’t have dietary restrictions, I would be more than happy to eat the gluten free variety over no bread at all.
Cooking With Eggplant
Growing up in a Ukrainian household, I had my share of beets, cabbage, sauerkraut, and dill pickles. The cold room was always stocked with all kinds of preserves, jams and sauces. Never, and I mean ever, did I once have eggplant as a kid. I didn’t even know what it was.
Now, had I grown up in just about any other household, eating eggplant would be a whole other story. From Italy to Greece, Asia to India, eggplant is a staple for so many wonderful dishes.
Moussaka, ratatouille, parmigiana, baba ganoush, just to name a few. Pickled, grilled and baked. The delicious list is endless in the ways to enjoy this wonderful vegetable.
Experiment In The Kitchen
If there is one thing I LOVE about cooking, you can taste the culinary delights of the world without leaving home. Some people are afraid to experiment in the kitchen. That is not me. I am always trying new techniques and ingredients.
Do they all turnout? Nope. I have had the crash and burn experience a few times over the years. When this happens (it happens to the pros too), try again. Maybe not the same day, depending on the recipe, or the extent of failure. Persist, and tasty things will happen.
For this recipe, I wanted to make an eggplant appetizer. Roasted Eggplant Slices The Perfect Bread Alternative is just that, a great alternative to bread. Simple to make, and delicious to eat. When you are craving garlic bread, but don’t want the carbs, this is a great choice. It even looks like bread slices.
Cut a medium eggplant in half. Score and brush with oil and seasoning. Top with artichokes, cheese, and olives. Bake, slice and eat. It turned out so good, we ate the whole thing for dinner. Seems if you pair it with a salad, it is a multi functional dish.
For this recipe I used artichokes canned in water. You could use marinated artichokes and it would be totally delicious too. It will however make a difference in the nutrition profile, more fat, calories and sodium. If you choose this route, I would skip the oil step all together.
What is your favourite flavour combination?
By all means, experiment in the kitchen and play with your own selection of toppings. I’m pretty sure you can come up with some great combinations. It’s like dressing a pizza.
I will say, even though I did not grow up eating eggplant, my curiosity paid off. Eggplant is no longer a mystery to me.
Roasted Eggplant Slices The Perfect Bread Alternative
- 1 medium eggplant
- ⅓ cup feta cheese (crumbled)
- ¼ cup black olives (sliced)
- 1 ½ tablespoons olive oil
- ½ teaspoons greek seasoning
- 1 can artichokes (canned in water) (chopped)
- Preheat oven to 400º F. Spay a baking dish, or baking pan.
- In a small bowl, mix the olive oil and the greek seasoning. Set aside.
- Open the canned artichokes. Squeeze out excess liquid, and chop.
- Wash eggplant. Cut in half lengthwise. Slice a small piece off the back of each half just so the eggplant lays flat on the dish.
- Score the inside of each half in a diagonal pattern.
- Brush each half with the oil mixture.
- Top each half with the artichokes, feta and olives.
- Bake for 25 minutes, or until the skin has softened. If the cheese is browning too quickly, you can cover loosely with foil.
- Remove from oven, let cool for a couple of minutes and slice.