So, I love eggplant. Not everyone does, but I have often thought of it as judging a book by its cover. Many people say they don’t like the LOOK of eggplant. It is actually a beautiful food to me, but I love the color of purple in soft light hues and deep, rich shades.
Eggplants are so good for the body! They aid the body with digestion. They are great for the brain, cancer prevention, bone health, anemia prevention, heart health, brain health, diabetes, weight loss, and more! They also are rich in vitamin A, vitamin C, vitamin E, calcium, iron, manganese, manganese, niacin, phosphorus, potassium, and zinc, just to name a few! These beauties are also called the “King of Vegetables” due to the benefits they provide and the versatility in preparation (See Organic Facts for more interesting facts on eggplants)!
Bell peppers are also very good for you. They provide an array of nutrients to your body, such as vitamin A, vitamin B-6, vitamin C, calcium, folate, iron, manganese, manganese, niacin, phosphorus, potassium, thiamin, riboflavin, selenium, zinc, and more. You’ll also love their amazing health benefits, including cancer prevention, increase immunity, positive improvements on cholesterol, heart health, eye health, inflammation, mood, sleep, skin, weight loss, and more! I eat them both raw and roasted; they make great spreads and added flavor for sauces and plant-based cheese substitutes. Read the articles in this post to understand more of the health benefits of bell peppers! (See the following information: Amazing benefits for skin and hair, their top 10 health benefits, and nutrition).
The seasoning for this dish is simple: A bit of oil, salt, cumin, onion powder, and Monk’s/Papaya pepper (black pepper substitutes … for those who don’t know, black pepper is a irritant) and that’s it! The roasting process makes the veggies vaguely sweet. You may add tomatoes, sweet onions, and this dish will still taste awesome; but I prefer keep it simple. You may use red, yellow, orange, or green bell peppers or a combination of them all. It’s all up to you! Variety gives rise to creativity and showcasing awesome colors!
Also, if you care to kick the flavor up a notch, drizzle with lemon tahini dressing (recipe coming soon!). I hope you like this simple dish as much as I do! Now, without further ado…
Roasted Eggplant and Bell peppers.
- 1 large eggplant (or several small ones), cut into medium chunks
- 2 large bell peppers
- 2 Tablespoons cold-pressed avocado oil (plus more, if necessary)
- 1/4 teaspoon cumin (or to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon fine Monk’s/papaya pepper (or to taste)
- Preheat oven to 435 degrees.
- Wash and cut up veggies. Cut bell peppers into strips; and cut eggplant into medium-sized chunks. About 1/2-1 inch chunks. (I always eyeball this and end up with small and larger pieces… It still works!)
- Combine in a large bowl, add all ingredients, and stir to coat.
- Put on baking sheet (I use parchment paper on top of baking sheet). Spread out for even roasting. Roast for 20-25 minutes. I would check them after 20 minutes.
- Serve with rice or quinoa. Drizzle Lemon Tahini Dressing on top for added flavor. Serves about 2.