Baked Veggie Crudite

Fruits and vegetables are my kryptonite. Every day I can have a banana peanut butter smoothie, nana ice cream and end the day with a giant kale salad. I do have one complaint: raw is overrated. Okay, that’s a bit of a lie. But this season I crave warm, soft vegetables that are more digestible. I also discovered a new plus: you do not need oil! Don’t get me wrong–feel free to drizzle some olive or coconut oil if you like the flavor and crispiness, but there’s no necessity for them. If you wanted cooked vegetables and really really don’t want to steam them, then bake without oil. You really will be fine without it.


  • One large eggplant
  • 2 medium carrots or 4 small carrots
  • 1/3 cup peas to fill the eggplant
  • 1-2 tsp curry powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • Opt: garlic, cinnamon, other spices, sauce of choice (I used Cindy’s Kitchen’s Sundried Tomato Marinade Dressing)


  1. Preheat the oven to 350F or set to roast for darker veggies.
  2. Rinse your vegetables and pat dry.
  3. Take your eggplant and puncture it with a fork on every side (very important step, or else your eggplant will explode!). I’m not 100% sure as to how much is enough, but to be safe you should probably poke it where you find space.
  4. Place it on a tray and bake/roast for 45 minutes.
  5. Chop your carrots into sticks and place on a baking tray with a silpat sheet or parchment paper.
  6. Sprinkle the carrots with your spices.
  7. Bake for 45 minutes until soft and slightly browned.
  8. When the veggies are finished, let them cool for five minutes. This is a good time to microwave your other veggies that you want to fill your eggplant with. I used peas.
  9. Drizzle sauce on top and serve.

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The carrots tasted sooooooo good, like spicy French fries, and the eggplant was steaming hot and soft! This recipe does take a long time, but it’s worth it. I was surprised to feel so full afterwards! Feel free to sub veggies also. Instead of carrots you can use broccoli or Brussel sprouts, and for the eggplant you can find a giant squash, sweet potato or even a portobello mushroom! The possibilities are endless. Heck, try baking fruit for once!

Ciao for now,


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