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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

My brother-in-law Steve spent a large portion of o My brother-in-law Steve spent a large portion of our Christmas dinner sharpening my knives. I was so grateful, but also hesitant that I would cut myself.⁠
⁠
When I started cooking with my newly-sharpened knives, I was in awe.⁠
⁠
Sharp knives make all the difference when it comes to enjoying cooking. It's also safer if you can believe it.⁠
⁠
With a sharp knife, you're less likely to push down harder on the knife trying to get it through an onion, for example.⁠
⁠
It just slices through with little pressure. ⁠
⁠
Dull knives leave room for error and slicing fingers (listen, I've cut a few fingers over the years...).⁠
⁠
If you're having trouble enjoying cooking at home, I encourage you to either get a new knife (it doesn't have to be expensive), or get someone to sharpen your knives for you (call a Steve in your area!).⁠
⁠
Take care of them with a little holder and treat them kindly. Having a sharp knife will bring you one step closer to love cooking at home.⁠
⁠
xo⁠
Steph⁠
⁠
--⁠
#kitchenskills #cookingtips #easycooking #enjoycooking #inthekitchen
Keep Meals Simple Friends! I’ve said this befor Keep Meals Simple Friends!

I’ve said this before: keep your meals simple. 

Pick meals that take fewer than 20 minutes or less to cook so you’re not scrambling during the week to make dinner and keep the elaborate meals for the weekend.

Another idea is to choose a couple of veggies to roast on Sunday that you can use for various meals during the week. 

Roasted sweet potatoes are great with chicken thighs, but also taste fantastic in a frittata or taco. 

Cook once, eat twice (or three times).

Meal planning doesn’t have to be complicated. Keep it simple and nourishing and it get easier over time.

I’m accepting new clients at @onehealthservices! DM me if you’re looking for meal planning and prep help. 

#mealprephelp #mealplanhelp #springrefresh #
Mondays are our busy nights. I have tennis (so fun Mondays are our busy nights. I have tennis (so fun!) and my son has soccer. ⁠
⁠
That's why I make sure to make Mondays an easier night for dinner. ⁠
⁠
Enter salads and bowls!⁠
⁠
Last Monday, I made a salad bowl with arugula, leftover rice, olives, tomatoes, chicken, and feta, and wowee it was yummers!⁠
⁠
By prepping ingredients, the kids can take what they want and leave what they don't want (eh-hem, tomatoes) and we have a meal full of elements that will keep us satisfied and nourished.⁠
⁠
Need meal prep and meal plan help?⁠
⁠
I'm currently accepting new clients @onehealthservices! DM me or visit the link in my profile here @lealoucooks to chat about custom meal plans.⁠
⁠
--⁠
#mealprep #mealplanning #health #naturopath #virtualappointments #realfood #wholefood #foodmatters #holistichealth #culinarynutrition
Do you like eating salad?

According to my hig Do you like eating salad?

According to my highly unscientific research, there are two types of people who don’t like to eat salad:

1. Those who think eating salad is boring.
2. Those who think that salad isn’t filling enough for a full meal.
3. 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.

We can do so much more to jazz up a salad and my favourite way to do this is to think of your salad bowl as a rainbow.

When you add the colours of the rainbow to your salad bowl it’s visually more appealing to eat.

The sky is the limit in terms of the colourful foods you can add to a salad.

Not only will you feel more energized by your colourful bowl (and you’ll want to eat it), you’ll be more energized because each of those colourful vegetables has its own set of nutrients that our bodies love and crave. 

Colourful produce = Energy!

If you’re looking for fun and nourishing meal ideas I’m accepting new clients with @onehealthservices. Book a session through the link in my profile here @lealoucooks

Happy Cooking!

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About Stephanie

Photo of a white woman with brown hair

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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