Green Beans with Roasted Eggplant
This Garlicky Green Beans with Roasted Eggplant recipe is the perfect vegetarian dinner option for anyone craving a delicious, healthy, and easy-to-make meal. The rich flavors of roasted eggplant paired with savory, garlicky green beans create a dish that’s both satisfying and nutritious. Whether you're looking for a quick weeknight dinner or a flavorful side dish, this recipe will not disappoint. Packed with essential vitamins and antioxidants, it’s an ideal choice for health-conscious eaters. Plus, it’s naturally gluten-free, vegan, and perfect for meal prep!
Ingredients
For the Roasted Eggplant:
- 1 tbsp large eggplant cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tbsp Salt and pepper to taste
For the Garlicky Green Beans:
- 2 cups fresh green beans trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional for spice
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tbsp Fresh lemon juice from 1 lemon
- Salt and pepper to taste to taste
Garnish:
- 1 tbsp Fresh parsley chopped (optional)
Instructions
- Roast the Eggplant:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Make sure the eggplant is evenly coated.
- Spread the eggplant cubes on a baking sheet in a single layer. Roast for about 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender.
- Prepare the Garlicky Green Beans:
- While the eggplant is roasting, bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes, or until they are bright green and tender-crisp. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, until the garlic becomes fragrant and golden brown.
- Add the cooked green beans to the skillet and toss to coat with the garlic and oil. Stir in soy sauce and a squeeze of fresh lemon juice. Season with salt and pepper to taste. Continue to sauté for 3-4 minutes, ensuring the beans are heated through and well-coated.
- Assemble the Dish:
- Once the eggplant is done roasting, remove it from the oven and set it aside.
- To serve, plate a generous portion of the garlicky green beans and top with roasted eggplant cubes. Garnish with fresh parsley for a burst of color and freshness.
- Serve and Enjoy!
- This dish pairs beautifully with a side of quinoa, brown rice, or a fresh green salad. It can be enjoyed as a main or a side, making it perfect for both casual dinners and special occasions.
Notes
- Meal Prep: This recipe is perfect for meal prepping. The roasted eggplant and garlicky green beans can be stored in airtight containers in the fridge for up to 4 days.
- Vegan and Gluten-Free: This dish is both vegan and gluten-free, making it suitable for a variety of dietary preferences.
- Spice Level: Adjust the amount of red pepper flakes based on your spice tolerance. You can also add a dash of hot sauce if you prefer extra heat.