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Roasted Eggplant + Red Peppers with Hummus & Feta

by Stephanie

Roasted Eggplant + Red Peppers with Hummus & Feta

Over the summer at the cottage I bought a lot of mini eggplants to cook for dinners. The thing is I didn’t cook half of them!

Instead of crying over all the eggplants I had leftover, I decided to cook through them, and out came a super simple and delicious lunch (or dinner!).

Got eggplant in your CSA or at the market? Try this recipe and your mouth will thank you!

eggplant recipe with sprouts on a white plate
Print Recipe

Roasted Eggplant and Red Peppers with Hummus and Feta

Prep Time5 mins
Cook Time15 mins
Course: dinner, lunch
Keyword: easyrecipes, eggplant, roasted potato recipe

Equipment

  • Oven or toaster oven
  • Knife and cutting board

Ingredients

  • 2 Small eggplants (or half a large) sliced lengthwise
  • 1/2 Sweet red pepper sliced wide
  • 2 tbsp Extra virgin olive oil
  • 2-3 tbsp Hummus
  • 3 tbsp Goat feta or your favourite vegan cheese
  • 1 Handful Broccoli sprouts
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried basil
  • Salt to taste

Instructions

  • Set your oven to 375 degrees F on the convection setting (if you don’t have this just set it to 400 degrees F).
  • Brush the eggplant and red peppers with oil and sprinkle with spices and salt
  • Bake for 15-20 mins depending on your oven heat.
  • Remove and set on a plate.
  • Top the eggplant with hummus, peppers, feta, and sprouts in that order.

Meal prep tips:

  • Cook the eggplant in advance and heat it up when you’re ready to eat. It will stay in the fridge for up to three days.
  • If you don’t like the bitter taste of eggplant, let it ‘sweat’ first by salting the white flesh after it’s been cut and letting it sit for up to 30 minutes. Remove the excess liquid with a paper towel.
  • Slice the red pepper up to 2 days in advance.

You can do this with zucchini too because everyone knows that summer is chock full of zucchini that no one knows what to do with.

Health Benefits of Eggplant

Purple foods rock and the skin of this beautiful veggie is no exception! I encourage you not to peel your eggplant if you can. The purple skin contains an anthocyanin phytonutrient called nasunin which is a which is powerful for treating free radical cells in our bodies. [source]

Tips for serving this to kids

My kids like foods separated so try serving this separately. Kids might find the skin a bit tough to chew so consider pealing it before serving.


P.S.: Follow me on Instagram to get weekly tips and tricks!

P.P.S. Get more recipe ideas here.

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Filed Under: Recipes Tagged With: food, gluten free, recipes, vegetarian, whole food

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Follow me on Instagram • @lealoulemonade

On Mother’s Day weekend, we hosted my family for On Mother’s Day weekend, we hosted my family for brunch. I bought a few quiches to eat for brunch mixed with bacon, croissants, and fruit.⁠
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No need to make everything from scratch friends!⁠
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According to the quiche reheat instructions, the internal temperature was to be 165° so after I baked it for about 18 minutes I checked the temp with my digital meat thermometre.⁠
⁠
My mom’s husband looked over at me and said to her: “Look honey, she uses a thermometre too!” My mom laughed and said that her husband uses one for everything and uses a timer for all of his cooking.⁠
⁠
When we were growing up my mom simply smelled and looked at the food to tell if it was done. ⁠
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“Mom, how do you know the turkey’s done?"⁠
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“Oh, I just know.”⁠
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My mom would smell it first in the kitchen and then she would peek at the food in the oven and decide it was done by how it looked.⁠
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It’s interesting how those experiences help us to establish what we do in our own kitchens when we start to cook for ourselves.⁠
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I use a thermometre and timer for many things, but I still use the smell and look method to help me decide if it’s done.⁠
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A balance of both of these approaches while cooking is important.⁠
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If you’re new to cooking, you might simply use a timer for a recipe, but once the timer is done, it might not be cooked all the way through. ⁠
⁠
A more experienced cook would observe that the dish is not quite browned enough and that it needs more time in the oven.⁠
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Every oven has a different temperature, so it’s important to balance that with the time. This is why I find using a thermometre really helpful. It can also prevent overcooking and drying out the food.⁠
⁠
Chicken is notoriously overcooked because people are afraid to undercook it. ⁠
⁠
A thermometre will tell you exactly when the chicken is finished at 165°. It stays somewhat moist and juicy at that temperature.⁠
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If you wait until it’s browned on the outside, it might be too dry to eat. Alternatively, just using a timer could result in either a dry or under-cooked chicken breast.⁠
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I made this nifty graphic you can keep handy the next time you’re cooking. Use it to cook moist meat, not dry!⁠
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xo
Happy Friday 13th!⁠ ⁠ Do you find eating salad Happy Friday 13th!⁠
⁠
Do you find eating salads scary??? 😱⁠
⁠
According to my highly unscientific research, there are two types of people who don’t like to eat salad:⁠
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1️⃣Those who think eating salad is boring.⁠
2️⃣Those who think that salad isn’t filling enough to be a full meal.⁠
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Ok, one more… those who don’t like eating vegetables!⁠
⁠
If you fall into one of the first two categories, I’m here to tell you that maybe… just maybe… you’ve been making salads wrong.⁠
⁠
I know... People don’t like to be told that what they’ve been doing is wrong (I don’t like to be told that either) but I can guarantee you that salads can be fun and filling and it’s all in how we put them together.⁠
⁠
On the blog, I have all the tips on how to make the perfect salad just for you: ⁠
⁠
>>https://lealoucooks.com/howtobuildasalad/⁠
>>or get the link in my profile here: @lealoucooks
I love the idea of looking into the cupboard and c I love the idea of looking into the cupboard and creating something from what seems like nothing.⁠
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I do this to use up the food I have before bringing more food into the house.⁠
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I'm not sure about you, but when I don't use up the food I have, it gets pushed to the back of the fridge and then lands right into the compost bin. ⁠
⁠
This is one of the ways groceries can get expensive.⁠
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So before you make your next grocery list, look in the cupboards and fridge first. What do you have in there that can be used up?⁠
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Then search for a recipe that uses those ingredients.⁠
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Shop your kitchen first, then make a list.⁠
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If you have food in your house you're not sure what to do with, comment below and I'll think of what to make with it!⁠
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#mealplanning #mealplanningtips #mealhelp #dinnertime #supper #eatleftovers #fridgefood #recipes #savemoney #foodwaste⁠
This weekend is a bit of a doozy - a fun doozy!!⁠
⁠
💛My street is hosting a giant street sale (if you're in Etobicoke you can DM me for the address).⁠
💛It's my anniversary (14 years!)⁠
💛AND it's Mother's Day (on the same day as my anniversary! Sorry hunny).⁠
⁠
I'm hosting my sisters and mom for a brunch and I asked them what their most favourite brunch meal is to eat... I'll make the menu a combination of everything for them!⁠
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My sister asked me the question back and I, of course, thought of eggs.🥚⁠
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(Why are all of my posts about eggs??)⁠
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This photo is of a breakfast I had last week and it was so good!⁠
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💛Sourdough GF bread from @thebreadessentials⁠
💛Topped with hummus⁠
💛Topped with a yellow heirloom tomato (fun!)⁠
💛Topped with eggs (duh)⁠
💛Topped with jalapeno sheep cheese from @blythfarmcheese⁠
💛Topped with Broccoli sprouts from @livingearthtoronto⁠
⁠
That brekky was a favourite hands-down.⁠
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Eat what you love friends! 🌱⁠

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About Stephanie

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Hey! I'm Stephanie. I'm a Writer, Culinary Nutrition Expert and Cooking Instructor helping families cook nourishing meals. Read more about me {here}.

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