WW Mediterranean Roasted Eggplant

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The WW Mediterranean Roasted Eggplant is a quick yet nutritious recipe that does not compromise health and deliciousness. For Weight Watchers, this recipe is simple and rich in antioxidants and fiber, does not include many WW points in the diet, and includes plant-based ingredients. The WW Mediterranean Roasted Eggplant includes aromatic herbs, roasted eggplant, and a little bit of tangy lemon. You can enjoy this nutritious recipe, which is high in fiber but low in calories and reduces WW points for a satisfying meal. When you pair the roasted eggplant with garlic, red onion, and bell peppers, this dish gives you a refreshing experience.

STATS:

  • No. of calories: 145 kilocalories
  • Preparation time: Ten minutes
  • Serving size: 1 cup
  • Cooking time: Twenty-five minutes
  • Cuisine: Mediterranean
  • Diet: Weight Watchers
  • Total time: 35 minutes
  • Course: Main / Side dish
  • Serving: Four

EQUIPMENT:

  • Knife
  • Baking sheet
  • Cutting board
  • Whisk
  • Parchment paper
  • Mixing bowl

INGREDIENTS:

  • 2 medium eggplants (cut into cubes)
  • 1 red bell pepper (chop it)
  • 2 cloves of garlic (mince them)
  • 1 tsp of dried oregano
  • Two tablespoons of olive oil
  • ½ tsp of paprika
  • Juice of ½ lemon
  • Pepper to taste
  • 1 small red onion (slice it)
  • 2 tbsp of chopped fresh parsley
  • Salt to taste
  • One tablespoon of crumbled feta (optional)

INGREDIENT NOTES:

EGGPLANT:

  • It is the central ingredient of this recipe. For alternatives, include either mushrooms or zucchini.

OLIVE OIL:

  • This oil helps in adding a rich Mediterranean feeling to the recipe and roasting the veggies properly. For alternative options, use cooking spray or avocado oil. To reduce WW points, use vegetable broth with 1 tablespoon of oil.

RED BELL PEPPER:

  • Pepper gives a sweet flavor and also provides vitamin C. You can use orange or yellow bell peppers as an alternative.

RED ONION:

  • This ingredient gives a little sharpness to the recipe. For alternative options, you can use shallots or white onions.

GARLIC:

  • We use garlic to give a deep aroma to the roasted eggplant. For alternative option, you can use garlic powder.

OREGANO:

  • It is a standard Mediterranean herb that we use in this recipe. If not available, use basil, thyme, or Italian seasoning as an alternative.

PAPRIKA:

  • To provide the dish with smokiness, we use paprika. For an alternative option, you can use smoked paprika.

LEMON JUICE:

  • This ingredient gives the acidic element. You can small amount of vinegar as an alternative to this ingredient.

PARSLEY:

  • Using this ingredient at the end gives color and adds a refreshing look to the dish. Use mint or cilantro as an alternative.

FETA:

  • It is not compulsory to add feta cheese to prepare this roasted eggplant. You can omit this if you desire.

INSTRUCTIONS:

  1. Heat the oven to about 200°C.
  2. Mix garlic, onion, bell pepper, and eggplant in the mixing bowl.
  3. Now add pepper, salt, paprika, oregano, and olive oil.
  4. Toss and mix to evenly cover the ingredients.
  5. On the baking sheet, place the vegetables evenly.
  6. Roast it for 25 minutes while stirring it at halftime till they become golden and tender.
  7. On top, pour the lemon juice and put some parsley and feta if you desire to use it.

SERVING SUGGESTIONS:

  • You can serve the roasted eggplant with brown rice for it to become a complete meal.
  • If you want to make a quick wrap, use the roasted eggplant and add it to a whole-grain pita with hummus.
  • For an extra amount of protein, you can have this dish with grilled tofu or chicken.

TIPS:

  • To remove the bitterness inside the eggplant, you can salt the cubes and allow them to rest for around 10 minutes before you start roasting.
  • Try not to put too much mixture in the baking sheet, so you get a crisp rather than a steaming look.
  • For extra Mediterranean flavor, you can add chili flakes.

STORAGE INFORMATION:

FRIDGE:

  • Store the roasted eggplant in sealed box for four days. To heat it again, make use of oven or microwave.

FREEZER:

  • This roasted eggplant will last for 2 months if put inside the freezer. Before heating it again, thaw it inside the fridge overnight.

FAQs:

How to make this recipe oil-free?

  • You can use some amount of water or vegetable broth spray to roast.

Can I make use of an air fryer instead of roasting?

  • Air fry this recipe for about fifteen to eighteen minutes at 190°C while shaking at halftime.

Is it possible for this recipe to become vegan-friendly?

  • Just omit the use of feta or replace it with vegan cheese.

NUTRITIONAL INFORMATION:

Calories: 145 kilocalories
Net carbs: 9 grams
Iron: 0.8 grams
Total carbs: 12 grams
Vitamin A: 240 IU
Fiber: 4 grams
Calcium: 40 grams
Protein: 3 grams
Serving size: 1 cup
Sodium: 220 grams
Serving: 4
Potassium: 420 grams
WW Points: Three points