Roasted Eggplant and Mushrooms

By: Alli from An Open Cookbook

This recipe for Roasted Eggplant and Mushrooms from Alli from An Open Cookbook is one of the easiest healthy dishes out there as it only calls for four ingredients. Light and simple, this is one of the best vegetable side dishes for entertaining too. Alli says, "This recipe is an open canvas for any spice you like. I kept this version simple with just olive oil, salt and pepper. A little thyme and garlic powder adds a nice dimension. A hearty tomato sauce or dollop of pesto makes this a bigger meal."

Notes

For more recipes from Alli, be sure to check out her Featured Foodies profile page.

Yields2 servings

Ingredients

1/2 large eggplant, cut into 1/4-inch slices
5 medium mushrooms, quartered
2 1/2 tablespoons olive oil
Salt and black pepper, to taste

Instructions

Slice the eggplant cross-sectionally into large circles. Lay them on a baking sheet lined with parchment paper and generously sprinkle with salt. Let sit at room temperature for 30 minutes. This will leach water out of the eggplant. Wipe off the droplets with a paper towel. Flip the eggplant over and repeat the salting. Let sit for another 30 minutes to pull more water out.
Preheat oven to 425 degrees F.
After wiping off the droplets of water from this side of the eggplant, using a kitchen painting brush (a spoon will also do) coat all the eggplant slices with the olive oil. Sprinkle with salt and pepper. Flip all the eggplant over and repeat the painting with oil, salt and pepper. Use the remaining oil to coat the mushrooms. Spread them onto the baking sheet as well.
Bake for about 12 minutes. Flip over the eggplants and mushrooms and bake for another 10 minutes. If you want them cooked more, feel free to keep in longer. Remove when ready, and eat as is or decorated with your favorite sauce.