Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Roasted Spiced Eggplant with Arugula Salad

Email Roasted Spiced Eggplant

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Spiced Eggplant with Arugula Salad

Active Time: 15 minutes   |   Total Time: 1 hour   |   Serves 4  |  Vegan  |  Gluten Free

  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon smoked or regular paprika
  • ½ teaspoon kosher salt, plus more for serving
  • ⅛ teaspoon freshly ground black pepper, plus more for serving
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 medium eggplants (12 to 16 ounces each)
  • 3 tablespoons pine nuts
  • 4 cups wild arugula
  • 1 lemon, cut into wedges

Heat the oven (with the oven rack in the middle) to 400°F.

Finely chop the garlic.

In a small bowl, combine the garlic, cumin, coriander, paprika, salt, and oil.

Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin. Dividing evenly, spread the oil mixture evenly over the flesh of the eggplant.

Place the eggplant cut side up on a sheet pan. Bake for 45 to 50 minutes, until very tender.

In a small skillet, toast the pine nuts over medium heat for 3 to 5 minutes, until golden brown.

Divide the eggplant and arugula among plates. Drizzle the arugula with some oil and sprinkle with a little salt and pepper. Scatter the pine nuts over the salad. Squeeze lemon over the salad and eggplant.

This recipe was printed from:

Do it Step-by-step

Dscf2828 Dscf2830 Screen shot 2019-08-20 at 2.14.46 pm Dscf2834 Dscf2842-2


Want Something Else?