Eggplant/Parsnip Delight

This stripped-down eggplant and parsnip bake is about as clean as cooking gets. Two vegetables, sliced and layered, baked at 350°F (175°C) with nothing else added. No oil, no salt, no sugar.

The parsnip slices laid over the eggplant add natural sweetness as they roast, which compensates for the lack of added seasoning. Eggplant softens into a silky, almost creamy texture, while the parsnips hold their shape and develop a light caramelization around the edges.

Adding a small splash of water and covering the dish during baking helps steam the vegetables so they cook through without drying out. Uncover for the last 10 minutes if you want some browning on top.

Chef Tips

• Choose a firm, heavy eggplant with smooth skin. Lightweight eggplants tend to be seedy and bitter inside.
• Cut the eggplant slightly thicker than the parsnip since it cooks down more. Half-inch eggplant and three-eighths-inch parsnip is the right ratio.
• Season with dried herbs like thyme, oregano, or rosemary if you want flavor without adding sodium. Even a small amount makes a big difference.

Variations

• Drizzle with a teaspoon of balsamic vinegar after baking for acidity and depth.
• Add sliced zucchini or yellow squash for a mixed vegetable version.
• Top with a sprinkle of nutritional yeast after baking for a cheesy, savory note that’s still dairy-free.