Eosinophilic Esophagitis Friendly Vegan Baked Eggplant
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Learn more →Ingredients
4 servings
- 2 medium eggplants (about 2 lb total), sliced into ¾-inch rounds
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- ½ tsp smoked paprika
For the sauce
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp sugar
For serving
- 3 tbsp nutritional yeast
- ¼ cup fresh basil leaves, torn
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet. Brush both sides with 2 tablespoons of the olive oil, then season evenly with 3/4 teaspoon of the salt, the black pepper, and the smoked paprika.
- 2
Roast the eggplant for 20 minutes, then flip each round and roast for another 15–18 minutes, until the rounds are deeply golden on both sides and a fork slides through the center with no resistance.
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