I am stuck on two of my favorite way to prepare eggplant–they’re that good. I am not afraid to admit to undying affection for this veggie; it is superb and completely underrated. It can be a crust for “pizza,” a “noodle” in lasagna, even french toast (<–trust me, it is not gross and even my mom liked it).

The only difference between my two favorite eggplant dishes is the seasoning. Both are cooked the same way for about the same amount of time.

Middle Eastern Eggplant:

1 large purple eggplant
2 tsp sumac (an amazing spice)
3 tbsp lemon juice (optional)
1 packet stevia (optional)

1) Preheat the oven to 425 degrees
2) Spray a cookie sheet with olive oil
3) Chop the eggplant into 1 inch cubes (leave the skin on–that’s the most nutritious part!)
4) Toss the cubes with the lemon juice and then add the sumac. If necessary, add another teaspoon to make sure the cubes are evenly coated.
5) Roast for approximately 15-25 minutes, stirring every 10 minutes and checking occasionally.
*I recommend adding stevia because it cuts the bitterness that eggplant can sometimes have!

Vegan “Bacon” Eggplant

3 tbsp maple syrup (regular or sugar free)
3 tsp liquid smoke
1/2 tsp black pepper
1/2 tsp salt
1 large purple eggplant

1) Preheat the oven to 425 degrees
2) Spray a cookie sheet with olive oil
3) Cut the eggplant into 1/2 inch thick slices and lay them on the cookie sheet.
4) In a small bowl, combine the maple syrup, liquid smoke, pepper, and salt.
5) Use a small pastry brush (or your *clean* fingers) to coat each slice in the mixture.
5) Roast for approximately 10-15 minutes, flipping the slices over at about 7 minutes.
6) Enjoy!

Linking to Sprint 2 the Table

Also, big thanks to the Fit Foodie Mama for the Meatless Monday link-up!