Food 52’s Healthiest: Roasted Eggplant with Artichoke Hearts and Salsa Verde

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

This hearty dish works well as an entree or a side.  Eggplant, the vegetarian staple, is loaded with fiber and Vitamin K, and it goes perfectly with tangy salsa and artichokes.

Roasted Eggplant with Artichoke Hearts and Salsa VerdeMakes 2 side servings

4 Japanese eggplant (1 small regular), cut into ½ inch rounds1 small red onion, quartered and sliced6 ounces marinated artichoke hearts, drained and rinsed1 tablespoon capers1 tablespoon chopped fresh parsley1 tablespoon chopped chives1 teaspoon anchovy paste2 tablespoons lemon juice (about 1/2 lemon)2 tablespoons olive oil1/4 teaspoon salt

1. Preheat the oven to 445 degrees.

2. In a large rimmed baking dish, combine the eggplant, onion, and artichoke hearts with a glug of olive oil and a sprinkle of salt. Toss until fully coated, and then shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.

3. In the meantime, combine the capers, herbs, anchovy paste, lemon juice, oil and salt in a small bowl and whisk until fully incorporated.

4. When the vegetables have finished roasting, toss them together with the salsa verde.

5. To serve, top a centerpiece protein (I recommend a fish fillet) with the eggplant mixture, or arrange on a side platter, and garnish with some chopped chives.

More healthy recipes from Food52.com:

Sunday Avocado SaladTuscan Grilled Zucchini and Summer Squash