#Roasted Eggplants in Oven

[hle24]

Oven Roasted Eggplant Recipe

Oven-roasted eggplant is a simple yet incredibly versatile dish that deserves a spot in every home cook’s repertoire. This recipe transforms humble eggplants into tender, golden cubes bursting with flavor. Whether you’re looking for a side dish, a salad topping, or a hearty addition to grain bowls, this roasted eggplant recipe is a game-changer. Not only is it vegan and gluten-free, but it’s also…

[kikuism]

roasted eggplant and lentil salad

[supercantaloupe]

favorite ways of eating potatoes (i want potatoes)

hard to pick a single favorite but my usual go to when i'm cooking potatoes for myself is to cut em into wedges (or just big chunks if the potatoes are small), douse them in olive oil, salt, and whatever herbs or spices i feel like, and then roast them hot in the oven until they're soft and golden. usually takes like 20-30 minutes at 425f flipping them over once or twice, i find. any potato would work but gold potatoes are usually what's in my pantry. although if i can get purple potatoes at the farmers market i use those bc they're fun. it's a dirt simple way to prepare potatoes but they're super good, the tastiness to effort ratio is super high, and you can cook something else on the other half of the sheet pan at the same time too so you get a whole dinner with only one dirty pan

[ask meme]

[bouncinghedgehoglikestoeat]

[foldingfittedsheets]

I cannot possibly explain the love my FIL has for Whole Foods. He takes trips to Whole Foods three times a week. He delights in browsing the aisles and reading every label so he can find food with no sugars or fats or flavor. When he dies heaven will appear unto him as a Whole Foods.

For this trip he requested one day my beloved make dinner and they agreed. We both spent all day in the kitchen. I ran to the farmers market for fresh berries and even picked some from my mothers farm. I mixed up batter while my beloved boiled chickpeas.

My beloved marinated meat and roasted eggplant. They made a trip to the store for supplies. We traded the oven between us as the eggplant came out my shortcake went in. They blitzed up hummus and baba ghanoush with special servings free of spices for step-MIL. Special vinaigrette was produced for the salad. Later, kebabs of chicken and veggies went into the oven and then I whipped up my own cream.

We descended upon their hotel with three bags of food containers, laden like packmules from the fruits of our labors. Trays of kebabs and shortcake were carefully transported, bowls of dips and salads, pita bread and dressing the only premade stuff brought along, all the utensils, plates, bowls.

We laid out a feast of love that had taken all day to produce. They both praised the food to our relief but what made FIL pause was seeing the Whole Foods label on the dressing we’d brought. In a touched voice he said, “You went to Whole Foods for me? That’s so nice. I love it there.”

[femvaylin]

Mabo nasu is sooo gooood if I had to live the rest of my life off eggplants I wouldn’t even bat an eye

[becomingthatgirl111]

healthy lunch and dinner ideas

I thought I would share what I usually eat for lunch or dinner, it's easy and quick to make as well as healthy, you don't need many ingredients. If you like this post in the future I can do more about recipes.

1. TOAST

bread: bagel, seeded or protein bread ideas of ingredients to combine: avocado, light turkey, salmon, eggs (scrambled too) goat cheese, tomato, spinach, cucumber slices, chia seeds and a dash of olive oil.

2. BOWLS/SALADS

base: quinoa, rice or spinach ingredients to add: avocado, broccoli, tuna, chicken strips, tomato, cucumber slices, feta or goat cheese, tofu, chickpeas, boiled eggs, shrimps, olive oil and chia seeds (or the seeds that you like the most)

3. OMELETS

ingredients to add: turkey, spinach, mushrooms, goat cheese (or your choice)

spinach and feta omelet recipe

4. MORE IDEAS

sweet potato, pumpkin or oven-roasted eggplant to accompany any dish

pasta salad with tomato, rocket, spinach, cherry tomatoes, cheese, cheese and seeds of your choice

bowl of boiled vegetables (carrot, cauliflower, broccoli, peas, mushrooms)

chicken with boiled egg and rice garnish

(I clarify that the ingredients are ideas, not all are added, you can choose them.)

(all pictures are from pinterest to inspire the recipes but in the future I might share my own)

[veganfoody]

Quinoa, basil and olive stuffed tomatoes

Oven roasted stuffed tomatoes with quinoa, fresh basil and olives are a boldly flavoured side dish to serve alongside grilled eggplant or other vegetables.

https://quitegoodfood.co.nz/quinoa-basil-olive-stuffed-tomatoes/

[galaxysupreme17]

Storm’s Fury

Y/n = Your Name

AgathaRio x daughter!reader!

The storm rolled in with a vengeance, dark clouds swirling over Westview like an ominous shroud. The wind howled, shaking the branches of the old oak trees lining the street. Flashes of lightning illuminated the darkening sky, and thunder rumbled in the distance like a brewing argument.

Upstairs, Y/n was sprawled across her bed, her textbook open and a notebook balanced precariously on her lap. She tapped her pen against her lips, staring at the same line for what felt like the hundredth time. The storm outside was distracting, but not in a bad way. She’d always found comfort in storms—the way they seemed to wash the world clean, their sheer power a reminder of nature’s force.

Still, this one was louder than usual. The first boom of thunder startled her, and she glanced toward the window. The wind whipped the trees violently, and the first raindrops began pelting against the glass. She sighed and reached for her phone, snapping a quick picture of the brewing chaos outside.

Y/n: "Looks like the apocalypse out there. Power bets?" Rio: "Ten bucks says it’s out by dinner." Agatha: "It’ll last. I have faith in this town's ancient wiring." Y/n: "Famous last words."

She laughed to herself, putting the phone down and returning to her notes. The storm was growing louder by the second, and the flicker of her desk lamp didn’t inspire confidence in the power grid. A particularly loud clap of thunder rattled the window, and she groaned.

“Fine, universe, I’ll take a break,” she muttered, snapping her book shut.

Downstairs, the kitchen was alive with the sounds of chopping and sizzling. Agatha moved with practiced precision, her hands deftly preparing eggplant parmesan. The kitchen smelled heavenly, a mix of roasted tomatoes, garlic, and fresh basil filling the air. She was muttering to herself, half a spell and half an argument with the stubborn cheese that refused to grate the way she wanted.

“Talking to yourself again?” Rio teased, leaning against the counter with a mischievous smirk.

Agatha shot her a look but didn’t pause her movements. “I’m talking to the cheese, actually. It’s being uncooperative.”

Rio laughed, sauntering closer and slipping an arm around Agatha’s waist. Her fingers danced absentmindedly over Agatha’s side, earning a soft shiver. “Want me to hex it for you?”

“No,” Agatha replied, her tone exasperated but fond. “I’ll manage, thank you.”

“You always do,” Rio said, kissing Agatha’s temple and lingering there momentarily before resting her chin on Agatha’s shoulder. Her free hand slid down, resting lightly on Agatha’s hip.

Agatha sighed but leaned into the touch. “You call stealing mushrooms off my cutting board ‘helping’?”

Rio grinned, plucking another piece of roasted mushroom and popping it into her mouth. “I call it quality control.”

“Thief,” Agatha muttered, though her lips twitched into a small smile.

Just then, Y/n appeared in the doorway, her socks sliding slightly on the polished wood floor. “Smells amazing in here,” she said, dropping her phone on the counter.

“Don’t encourage her,” Rio said, though her eyes sparkled affectionately.

“Dinner’s almost ready,” Agatha announced, sliding the baking dish into the oven with a flourish. She wiped her hands on a towel and turned to face her daughter. “How’s the studying going?”

“It’s not,” Y/n admitted, leaning against the counter. “Too noisy.”

“Excuses,” Agatha said with mock sternness. “I studied through blizzards in Salem.”

“You didn’t have Wi-Fi back then,” Y/n said, grinning.

“Touché.” Agatha grabbed a spoon and stirred a pot of marinara sauce simmering on the stove.

Once the food was ready, the three of them settled at the dining table, their laughter and conversation filling the room as the storm continued to rage outside. Agatha served generous portions of eggplant parmesan, the melted cheese bubbling perfectly on top.

“This,” Y/n said around a mouthful, “is ridiculously good.”

“Of course it is,” Agatha replied with a smirk. “I made it.”

“You’re insufferable when you’re right,” Rio said, though the way her hand found Agatha’s on the table suggested she didn’t mind one bit.

The storm intensified as they ate, the wind howling like a living thing. The lights flickered once or twice and then went out completely, plunging the house into darkness.

“Called it,” Y/n said, reaching for her phone to use as a flashlight.

“Don’t worry,” Agatha said, waving a hand. Purple orbs of light appeared above the table, casting a warm glow over their faces.

“Show-off,” Rio teased, nudging her wife.

“Practical,” Agatha corrected.

After dinner, they moved to the living room. This time, Rio took charge of the fire, crouching by the hearth. Agatha sat on the loveseat, tucking her legs under herself as she watched Rio with a soft smile. When Rio finally lit the fire, she stood, dusting her hands off theatrically, then settled beside Agatha. Her arm draped lazily along the back of the loveseat while her other hand rested on Agatha’s thigh.

Y/n glanced up from her blanket cocoon on the couch. “Gross,” she muttered, though her tone lacked any real disdain. “Seriously, do you two have a switch, or is it just constant?”

“It’s constant,” Rio said with a smirk, squeezing Agatha’s thigh for emphasis.

Agatha chuckled. “She’ll understand someday.”

“Doubt it,” Y/n quipped, pulling her blanket over her head.

“Let her sulk,” Rio whispered, leaning closer to Agatha, their foreheads almost touching. “More time for us.”

“You’re impossible,” Agatha replied, though she didn’t move away.

“Gross!” came Y/n’s muffled voice, earning a round of laughter from her mothers.

Eventually, the storm’s noise became more of a background lullaby. Y/n yawned, her phone slipping from her hand.

“Tired already?” Agatha asked softly.

“Maybe,” Y/n mumbled. “Can I sleep in your room tonight? Just… for the storm?”

Agatha smiled gently. “Of course, darling.”

The three of them went upstairs, Y/n trailing behind with her blanket wrapped around her shoulders. They piled onto the bed in the bedroom, Y/n snug between Agatha and Rio.

“Goodnight, my loves,” Rio murmured, her voice soothing against the raging storm.

“Goodnight,” Y/n whispered, already half-asleep.

Although the storm continued to roar outside, inside the Harkness-Vidal home, everything was calm, warm, and safe.

[tuulikki]

I drunk kitchened pretty successfully and I hope I’ll find this again if I write it down:

1 sweet potato

2 Chinese eggplants (salt and sweat if using Western eggplants)

2 zucchini

1 lb ground beef

Cut all veggies. Toss with olive oil. Start roasting in oven on high.

Sauce:

1 tsp nutmeg

1 tsp cinnamon

1 tsp mint

3 tbsp sugar

1 tbsp tumeric

5 tbsp pomegranate syrup

1 big can diced tomatoes

3 cloves garlic

2 onions diced

Red chili flakes (less than usual)

Salt

Chicken stock (until lightly drowned)

(Didn’t use pine nuts but maybe next time)

Throw into casserole dish and stir. Take out veggies once crispy and toss them in. Bake high temp.

(Tomato rice to serve. Add garlic powder.)

[boopsloop363]

i actually like steamed broccoli! however, i eat it with some cheese-based sauce.

also, i always thought that i hated brussel's sprouts, but they're actually AMAZING when roasted crispy (lightly charred) in the oven with olive oil and some salt. i really do recommend that if you have a vegetable that you think you absolutely hate, you try it in different ways. though i still haven't any way i like celery in, and aubergine.. can be ok in baba ghanoush, but otherwise i don't care for it.

also you're spot on. i partially blame (((them))) for why i was a fat kid. like yeah my parents should have known better to let me drink soda like it's water but (((they))) were the ones pushing it in the first place

Well yeah anything's gonna taste better when you pour cheese sauce over it, anon 😂 In all honesty I love broccoli in all its forms, even when it's oversteamed and mushy. Top tier veggie hands down. Also I never understood why people could love broccoli but hate cauliflower when it's literally just albino broccoli lmao. I always hated bell peppers especially on pizza but they're so good if they're actually cooked and soft like in a cheesesteak so you're probably onto something, anon. Same with you on the celery tbh and NGL I didn't even know what an aubergine was until I googled it and

But yeah not a fan of EGGPLANT either lmao also I was a fat kid too, didn't lose the weight til my senior year of highschool lmao

[allieebobo]

Eid Mubarak :)

I'm so sorry this is a little late, but Eid Mubarak to everyone who celebrates! (And Selamat Hari Raya to folks who come from where I come from! <3)

Here's a little snippet of Rayyan and MC back home, celebrating :)

Part I.

Rayyan's family have just gotten back from their neighbourhood mosque, and now they're busy with the finishing touches to the meal preparations.

Little Mahaila is still a little too young to help out, but she doesn't wanted to miss out on all the fun, so Rayyan hoists her up to the kitchen counter, and Mahaila keeps up a constant stream of chatter directed at MC, while Rayyan and their mother busy themselves with the cooking.

Already the counter is laden with huge colorful dishes, and the smell is to die for. Mahaila's pointing out each of the dishes to MC one-by-one, and Rayyan and their mother occasionally chime in with details and little family anecdotes and recipe instructions.

There's Mahshi—stuffed peppers with tomato sauce, her grandparents' favorite, Batatis bil frakh—potatoes with chicken, her dad's favorite, and Mesaka’a—oven roasted eggplant with ground beef, which is Rayyan's favorite. Rayyan no longer quite remembers how it had tasted, back in Cairo, but ever since they'd moved to Seattle, the dish has become a family specialty, mostly because all the ingredients can be easily found in the grocery shops in Seattle.

Part II.

Rayyan's mother holds a spoon out to Rayyan. "Come, help me taste the Molokhia," she says. "Does it need more cilantro?"

Rayyan takes a big mouthful of the thick green soup which always tastes a little too healthy, in their opinion. They scrunch up their face, swallow, and nod—a little weakly.

Their mother smacks them on the arm and snorts. "I don't know why I bother," she says, shaking her head and bustles over to offer it to MC instead.

The shock of the taste makes MC blink, then breathe out softly, before allowing it to swirl around their tongue, delightfully distinct from anything they've ever tasted. They detect chicken broth, which forms the strong, comforting base, then the delicate and familiar layers of cilantro, garlic, salt and pepper, but there's another taste—strong and clean—cutting through everything else. "Wow," they breathe, genuinely astounded. "It's amazing. What is it?"

Rayyan's mother beams at MC. "I think what you are tasting is the leaf of jute tree. I am happy you like it. It is my favorite too." She nudges Rayyan in the ribs. "We have good taste. Unlike this one."

Rayyan makes a face at you. "Suck up," they whisper, for your ears only, but even their usual knitted brows can't hide the big grin that's spreading across their face.

Part III.

A loud clatter interrupts your conversation, and Rayyan looks up in alarm, still swiping at their mouth with an arm. Ishaq, one of Rayyan's twin brothers, pauses guiltily mid-stride, about halfway to the kitchen door. You hadn't noticed him come in. In his hands, there's a big bowl of kahk—nut cookies dusted with sugar. A bunch of cutlery lie on the floor, knocked over in his rush to escape with the loot.

Mahaila, beaming, lips also stained with the evidence of powdered sugar, helpfully points a finger at her brother.

"You already ate like five of them," Rayyan's mother scolds, taking the plate from Ishaq and placing it firmly on the table. "Shoo now! Before I ban you from kahk for life!"

His jaw drops, and he quickly scurries away obediently.

Rayyan snorts at you, and sees you eyeing the cookies curiously. They pick one out of the plate, then close the distance between you, smiling. "Would you like one?" they ask, voice dipping low as they lean in closer to you.

Part IV.

MC's heart flutters, and they hop off the counter, face now inches from Rayyan's. "If it's as sweet as you are," MC says, grinning, "then yes."

Rayyan bring a hand up, then pop the sweet treat into MC's mouth, studying their expression closely.

There's an immediate burst of rich, nutty sweetness. MC lets out a soft groan of appreciation.

Rayyan laughs, then brings their thumb up to wipe the sugar from MC's bottom lip, green eyes sparkling. MC catches their hand. That's when Rayyan leans in for a quick kiss, tasting the sweetness of soft sugar on MC's lips. When they finally step back, there's an infuriatingly smug smile on their face. "The cookies are good this year, aren't they? I helped make them."

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[mariacallous]

Shawarma eggplant is a satisfying plant-based dish that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable, and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Note: Eggplant can be made in advance, stored in the refrigerator and reheated in a covered baking dish until warm.

[jarahamee]

A creamy and flavorful dip made from roasted eggplant blended with savory miso paste, garlic, tahini, and lemon juice.

Ingredients: 1 large eggplant. 2 tablespoons miso paste. 2 cloves garlic, minced. 2 tablespoons tahini. 1 tablespoon lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. Optional: sesame seeds for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the eggplant on a baking sheet and poke it several times with a fork. Place in an oven that has already been heated for 45 to 50 minutes, or until very soft. Cut the eggplant in half and put the flesh into a blender or food processor once it's cool enough to handle. To the blender or food processor, add tahini, lemon juice, cilantro, salt, pepper, and miso paste. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the dip in a bowl to serve. If you want, you can top it with sesame seeds and serve it with crackers, bread, or vegetables of your choice.

Prep Time: 10 minutes

Cook Time: 50 minutes

Reid Paul