For this Wellness Wednesday, I wanted to share something simple, especially if eggplant hasn’t worked out for you in the past.
It’s one of those vegetables that can easily turn out too soft or mushy. But when cooked the right way, it becomes tender, slightly smoky and much more enjoyable.
The difference comes down to how you cook it.
Roasting at a higher temperature without oil helps bring out its natural flavor while keeping the texture just right, soft on the inside, not mushy. A bit of smoked paprika and garlic can also add a deeper, smoky taste, even in a regular oven.
Here’s a simple way to try it:
Servings: 2–3
Ingredients:
- 1 large eggplant, cut into cubes
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt (add after roasting, optional)
Instructions:
Preheat your oven to 425°F (220°C). Toss the eggplant with smoked paprika, garlic and nutritional yeast (no salt yet). Let it sit for 10–15 minutes. Spread on a lined tray in a single layer and roast for 25–30 minutes, flipping halfway, until tender with lightly browned edges.
Remove from the oven and add salt if desired.
The result is soft but not mushy, with a deeper flavor that feels much more balanced and satisfying.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
