25+ Easy Sunday Low Sodium Eggplant Recipes for Your Next Brunch

Eggplant is a versatile and nutritious vegetable that can elevate any dish while keeping it light and healthy. If you’re looking for low-sodium options to enjoy on a Sunday, you’re in the right place.

Whether you’re preparing a simple side dish, a hearty main course, or even a creative brunch, eggplant offers endless possibilities.

Not only is it naturally low in sodium, but it’s also packed with fiber, antioxidants, and essential vitamins, making it the perfect choice for heart-healthy meals.

In this blog article, we’ll explore 25+ mouthwatering low-sodium eggplant recipes that will keep your Sundays delicious and nutritious without compromising on flavor.

From savory bakes to fresh salads, you’ll find the perfect recipe to suit any taste and occasion.

25+ Easy Sunday Low Sodium Eggplant Recipes for Your Next Brunch

Low-sodium eggplant recipes are the perfect addition to your Sunday meal plans, offering a variety of flavors and textures that are both satisfying and heart-healthy.

Whether you prefer a warm, comforting stew, a light salad, or a savory baked dish, eggplant can be transformed into countless delicious creations.

By incorporating these low-sodium recipes into your routine, you can enjoy all the deliciousness of eggplant while maintaining a healthier, more balanced diet.

So, gather your ingredients, get creative in the kitchen, and discover how easy and flavorful low-sodium eggplant dishes can be!

Roasted Eggplant and Tomato Bake

This Roasted Eggplant and Tomato Bake is a simple, delicious, and low-sodium dish perfect for a cozy Sunday dinner. With tender slices of eggplant layered with ripe tomatoes, fresh herbs, and a touch of cheese, this dish delivers rich Mediterranean flavors while being heart-healthy. It’s an excellent option for anyone watching their sodium intake without sacrificing taste.

Ingredients:

• 2 large eggplants, sliced into rounds
• 4 large tomatoes, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 cup shredded low-sodium mozzarella cheese
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, lightly brush with olive oil, and roast for 10 minutes per side until tender.
3. In a baking dish, layer the roasted eggplant slices and tomatoes, sprinkling garlic, pepper, oregano, and paprika between each layer.
4. Top the final layer with mozzarella cheese.
5. Bake for 20 minutes until the cheese is melted and slightly golden.
6. Garnish with fresh basil before serving.

This dish is a crowd-pleaser, combining hearty eggplant with the natural sweetness of tomatoes and aromatic herbs. The melted mozzarella adds a creamy finish, making it a satisfying meal for the whole family. Pair it with a fresh side salad or crusty low-sodium bread to complete your Sunday dinner.

Low-Sodium Eggplant Lentil Stew

A comforting bowl of Low-Sodium Eggplant Lentil Stew is just what you need for a lazy Sunday evening. Packed with protein-rich lentils, tender chunks of eggplant, and an array of spices, this stew is a wholesome dish that’s both nourishing and flavorful. It’s perfect for meal prepping and reheats beautifully.

Ingredients:

• 1 large eggplant, diced
• 1 cup dried lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced no-salt-added tomatoes
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, and black pepper, and cook for 1 minute.
3. Add the diced eggplant, lentils, vegetable broth, and tomatoes. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 30–40 minutes until lentils are tender, stirring occasionally.
5. Garnish with fresh parsley and serve warm.

This eggplant lentil stew offers a cozy and filling option for Sunday dinner while staying mindful of sodium levels. The blend of spices enhances the earthy flavors, making this dish a heartwarming and guilt-free indulgence. Serve with a slice of whole-grain bread or a small bowl of rice to round out the meal.

Grilled Eggplant with Herb Yogurt Sauce

Take your Sunday dinner to the next level with Grilled Eggplant with Herb Yogurt Sauce. This dish combines smoky, charred eggplant slices with a creamy, tangy yogurt sauce infused with fresh herbs. It’s a light, low-sodium recipe that’s perfect as a main course or a side dish for your Sunday spread.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 teaspoon smoked paprika

For the Yogurt Sauce:

• 1/2 cup plain low-sodium Greek yogurt
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush eggplant slices with olive oil and sprinkle with black pepper and smoked paprika.
3. Grill eggplant slices for 3–4 minutes per side until tender and slightly charred.
4. In a small bowl, mix yogurt, garlic, lemon juice, dill, and parsley until well combined.
5. Arrange grilled eggplant slices on a platter and drizzle with yogurt sauce before serving.

This recipe brings out the best in eggplant with a simple grilling technique that enhances its natural sweetness. The herb yogurt sauce adds a refreshing and creamy contrast, creating a well-balanced dish that’s both satisfying and healthy. Serve it with quinoa or a green salad for a complete, low-sodium Sunday dinner.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a vibrant, low-sodium recipe that’s perfect for a Sunday meal packed with flavor and nutrition. Tender eggplant and hearty chickpeas are simmered in a fragrant, mildly spiced coconut curry sauce that’s both comforting and satisfying. Serve it with brown rice or naan bread for a wholesome experience.

Ingredients:

• 1 medium eggplant, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 can (14 oz) unsweetened coconut milk
• 2 cups diced tomatoes (no-salt-added)
• 2 cups fresh spinach
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.
2. Stir in turmeric, coriander, smoked paprika, and black pepper, cooking for 1 minute to toast the spices.
3. Add diced eggplant and cook for 5 minutes, stirring occasionally.
4. Mix in chickpeas, coconut milk, and tomatoes. Bring to a simmer and cook for 20 minutes until the eggplant is tender.
5. Stir in spinach and let it wilt. Garnish with fresh cilantro before serving.

This curry is a delightful mix of creamy, spicy, and hearty flavors. The eggplant absorbs the spices beautifully, while the chickpeas add a protein-packed bite. It’s a fantastic low-sodium option for those seeking warmth and comfort in a healthy Sunday dinner.

Stuffed Eggplant Boats with Quinoa and Vegetables

Stuffed Eggplant Boats are a creative and healthy way to enjoy eggplant. Filled with a medley of quinoa, colorful vegetables, and flavorful herbs, these boats are a nutritious, low-sodium dish that will brighten up your Sunday dinner. They’re easy to customize and perfect for both vegetarians and meat lovers.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/4 cup diced red onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup crumbled low-sodium feta cheese (optional)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplant halves, leaving a 1/4-inch border, and chop the removed flesh.
2. Brush the eggplant shells with olive oil and bake for 10 minutes.
3. In a skillet, heat olive oil and sauté the garlic, onion, bell peppers, zucchini, and chopped eggplant flesh until tender.
4. Mix the sautéed vegetables with cooked quinoa, smoked paprika, and black pepper.
5. Stuff the eggplant shells with the quinoa mixture and bake for another 15–20 minutes.
6. Sprinkle with feta cheese (if using) and garnish with parsley before serving.

These stuffed eggplant boats are a feast for the eyes and the taste buds. The combination of quinoa and vegetables is light yet filling, and the low-sodium feta adds a creamy finish. This recipe is perfect for a nutritious Sunday dinner that feels indulgent without the guilt.

Eggplant and Mushroom Stir-Fry

This quick and easy Eggplant and Mushroom Stir-Fry is a flavorful, low-sodium dish that’s ideal for busy Sundays. With tender eggplant, meaty mushrooms, and a savory sauce made with low-sodium soy alternatives, this stir-fry is a delightful blend of textures and flavors.

Ingredients:

• 1 large eggplant, cut into cubes
• 2 cups sliced mushrooms (shiitake or cremini work well)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.
2. Add the eggplant and mushrooms, and cook for 8–10 minutes, stirring frequently, until tender and slightly browned.
3. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, and black pepper. Pour the sauce over the vegetables and stir to coat evenly.
4. Cook for another 2 minutes, then remove from heat.
5. Garnish with green onions and sesame seeds before serving.

This stir-fry is a delicious way to enjoy eggplant with minimal effort. The combination of mushrooms and eggplant creates a hearty, umami-rich dish, while the low-sodium sauce keeps it healthy. Serve it over brown rice or noodles for a quick, satisfying Sunday dinner.

Eggplant and Spinach Frittata

This Eggplant and Spinach Frittata is a perfect low-sodium dish to kick off your Sunday brunch. With creamy eggs, tender eggplant, and fresh spinach, it’s a filling yet healthy choice that’s quick to prepare and full of flavor. It’s a great way to enjoy eggs with a Mediterranean twist, all while keeping sodium levels in check.

Ingredients:

• 1 medium eggplant, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 8 large eggs, beaten
• 1/4 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground turmeric (optional for color)
• 1/2 teaspoon dried oregano
• 1/4 cup shredded low-sodium cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced eggplant and onion, and sauté until softened, about 8–10 minutes.
3. Add the garlic and spinach to the skillet and cook for another 2–3 minutes until the spinach wilts.
4. In a bowl, whisk together the eggs, milk, black pepper, turmeric, and oregano. Pour the mixture over the cooked vegetables in the skillet.
5. Cook on the stovetop for 2–3 minutes to set the edges, then transfer the skillet to the oven.
6. Bake for 15–20 minutes until the frittata is set and slightly golden.
7. Top with cheese (if using) during the last 5 minutes of baking. Let the frittata cool slightly before slicing.

This eggplant and spinach frittata is an easy, savory dish that’s perfect for a Sunday morning. The eggs provide a protein-packed base, while the eggplant and spinach add a boost of fiber and vitamins. Whether served on its own or with a side of whole-grain toast, it’s a great low-sodium breakfast or brunch option that will satisfy everyone at the table.

Eggplant and Bell Pepper Pasta

Eggplant and Bell Pepper Pasta is a light yet hearty pasta dish that brings together the flavors of roasted eggplant, sweet bell peppers, and a rich tomato sauce. This low-sodium recipe is perfect for those looking for a comforting Sunday dinner without the extra salt. It’s a delightful, veggie-filled dish that everyone will love.

Ingredients:

• 2 medium eggplants, diced
• 2 bell peppers, sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) no-salt-added crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 8 oz whole wheat pasta (or your preferred pasta)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced eggplant and sliced bell peppers with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and golden.
3. While the vegetables roast, cook the pasta according to the package directions. Drain and set aside.
4. In a large skillet, heat the remaining olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
5. Add the crushed tomatoes, basil, oregano, and black pepper to the skillet, and simmer for 5 minutes.
6. Stir in the roasted eggplant and bell peppers, then add the cooked pasta to the sauce and toss everything together.
7. Garnish with fresh basil before serving.

This eggplant and bell pepper pasta is a delightful, vibrant dish that’s full of flavor without being overly salty. Roasting the vegetables intensifies their natural sweetness, while the tomatoes create a savory base. It’s a fantastic low-sodium option that makes for a satisfying Sunday meal and can easily be customized with different vegetables or proteins.

Eggplant and Zucchini Stir-Fry with Tofu

This Eggplant and Zucchini Stir-Fry with Tofu is a healthy, low-sodium option that combines the savory flavors of eggplant and zucchini with crispy tofu and a tangy sauce. It’s a light yet filling meal that’s perfect for a quick Sunday dinner. Packed with protein from the tofu and full of fresh vegetables, it’s a delicious and well-rounded dish.

Ingredients:

• 1 medium eggplant, sliced
• 1 large zucchini, sliced
• 1 tablespoon olive oil
• 1 block firm tofu, drained and cubed
• 1 tablespoon low-sodium soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup chopped green onions

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
2. In the same skillet, add a bit more olive oil if needed and sauté the garlic and ginger for 1 minute until fragrant.
3. Add the sliced eggplant and zucchini to the skillet and cook for 6–8 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the soy sauce, rice vinegar, sesame oil, and black pepper, and cook for another 2 minutes to combine the flavors.
5. Add the tofu back to the skillet and toss everything together until heated through.
6. Garnish with chopped green onions before serving.

This stir-fry is a perfect blend of textures and flavors. The crispy tofu pairs beautifully with the tender eggplant and zucchini, while the simple sauce adds just the right amount of tang. It’s a quick, low-sodium meal that’s packed with protein and nutrients, making it a great choice for a Sunday dinner that won’t leave you feeling heavy.

Eggplant and Lentil Stew

This Eggplant and Lentil Stew is a hearty and comforting dish that brings together tender eggplant, protein-rich lentils, and a variety of flavorful herbs and spices. This low-sodium recipe is perfect for a nutritious Sunday dinner, offering a satisfying balance of textures and flavors. It’s also an excellent option for meal prep or serving a crowd, as it holds up well and tastes even better the next day.

Ingredients:

• 2 medium eggplants, diced
• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 can (14 oz) no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups spinach, chopped
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened and fragrant.
2. Stir in the cumin, coriander, cinnamon, and black pepper, and cook for another minute to toast the spices.
3. Add the diced eggplant, lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, or until the lentils are tender and the eggplant has softened.
4. Stir in the chopped spinach and cook for another 2–3 minutes until wilted.
5. Garnish with fresh cilantro before serving.

This eggplant and lentil stew is a filling, flavorful meal that provides plenty of plant-based protein and fiber. The combination of earthy lentils and tender eggplant in a richly spiced broth makes for a comforting dish that will warm you up on a cool Sunday evening. Plus, it’s a great make-ahead option that can be enjoyed throughout the week.

Eggplant and Tomato Salad with Lemon Dressing

This Eggplant and Tomato Salad with Lemon Dressing is a fresh, light, and tangy dish that makes a perfect side or light main for a Sunday lunch. Roasted eggplant pairs beautifully with juicy tomatoes, and the zesty lemon dressing adds a refreshing contrast. This low-sodium salad is not only delicious but also packed with vitamins and antioxidants, making it a healthy choice for a Sunday meal.

Ingredients:

• 1 medium eggplant, diced
• 2 large tomatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced eggplant with olive oil, oregano, and black pepper, then spread it out on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and golden.
3. In a large bowl, combine the roasted eggplant, diced tomatoes, lemon juice, parsley, and basil. Toss gently to mix.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This eggplant and tomato salad is the epitome of fresh, vibrant flavors. The roasted eggplant adds a smoky richness, while the tomatoes bring a burst of juiciness and the lemon dressing ties everything together with a citrusy punch. It’s a perfect light and healthy dish to enjoy on a lazy Sunday afternoon.

Eggplant and Cauliflower Bake

Eggplant and Cauliflower Bake is a comforting and flavorful casserole that combines the rich taste of roasted eggplant with the mild flavor of cauliflower. Topped with a crunchy breadcrumb layer, this low-sodium dish is an excellent choice for a satisfying Sunday meal. It’s a great way to incorporate more vegetables into your diet while keeping things light and delicious.

Ingredients:

• 1 medium eggplant, sliced
• 1 small cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated low-sodium Parmesan cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the eggplant slices and cauliflower florets with olive oil, garlic powder, black pepper, and thyme. Spread them out evenly on a baking sheet and roast for 25 minutes, or until tender and golden.
3. In a small bowl, mix the breadcrumbs with the Parmesan cheese (if using).
4. Transfer the roasted eggplant and cauliflower into a baking dish, then top with the breadcrumb mixture.
5. Bake for an additional 10–15 minutes, or until the breadcrumbs are crispy and golden.
6. Garnish with fresh parsley before serving.

This eggplant and cauliflower bake is a hearty, satisfying dish that’s perfect for a Sunday family dinner. The roasted vegetables offer a delicious base, while the crispy breadcrumb topping adds a nice crunch. It’s a low-sodium, veggie-packed casserole that’s as comforting as it is nutritious, making it a great addition to your Sunday meal rotation.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a hearty, flavorful dish that’s perfect for a comforting Sunday meal. The combination of tender eggplant, protein-packed chickpeas, and aromatic spices creates a rich, satisfying curry that’s full of flavor without the added sodium. This dish is ideal for those who want a flavorful, plant-based meal that’s both filling and healthy.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 can (14 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
2. Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, cinnamon, and black pepper. Cook for another minute to toast the spices.
4. Add the cubed eggplant, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook for 20–25 minutes, or until the eggplant is tender.
5. Stir in the chopped cilantro and serve the curry with rice or naan, if desired.

This eggplant and chickpea curry is a rich, satisfying dish that’s perfect for a cozy Sunday dinner. The spices give it depth, while the eggplant and chickpeas provide a hearty, plant-based meal. It’s a great way to enjoy a low-sodium curry that’s packed with flavor and nutrition, making it a wonderful addition to your weekend menu.

Eggplant Parmesan with Zucchini Noodles

Eggplant Parmesan with Zucchini Noodles is a healthier, low-sodium twist on the classic Italian dish. Instead of using traditional pasta, zucchini noodles provide a lighter base that pairs beautifully with crispy baked eggplant and a simple homemade tomato sauce. It’s a satisfying and nutritious alternative for those looking to enjoy a classic without the added sodium.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 tablespoon olive oil
• 1/4 cup whole wheat breadcrumbs
• 1/4 cup grated low-sodium Parmesan cheese (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 zucchinis, spiralized into noodles
• 2 cups no-salt-added marinara sauce
• 1/2 cup shredded low-fat mozzarella cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the eggplant slices with olive oil and coat them with breadcrumbs, Parmesan (if using), oregano, and black pepper. Arrange the slices in a single layer on a baking sheet.
3. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
4. While the eggplant bakes, sauté the zucchini noodles in a non-stick pan over medium heat for 2–3 minutes until slightly tender. Set aside.
5. In a small saucepan, heat the marinara sauce over medium heat until warmed through.
6. To assemble, place the zucchini noodles on a plate, top with baked eggplant slices, and spoon marinara sauce over the top. Finish with shredded mozzarella cheese and bake for an additional 5 minutes, until the cheese is melted.
7. Serve immediately and enjoy!

This eggplant Parmesan with zucchini noodles is a light, flavorful take on the beloved Italian classic. The zucchini noodles are a great low-calorie and low-sodium alternative to traditional pasta, while the eggplant provides a rich, savory base. It’s a healthier option that still satisfies your cravings for comfort food, making it an ideal dish for a Sunday evening meal.

Eggplant and Avocado Toast

Eggplant and Avocado Toast is a delicious and satisfying low-sodium option for a simple Sunday breakfast or brunch. The creamy avocado pairs perfectly with the roasted eggplant, creating a rich, flavorful topping for whole-grain toast. It’s a quick and easy dish that’s full of healthy fats, fiber, and antioxidants, making it an ideal start to your Sunday.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 2 slices whole-grain bread, toasted
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with black pepper. Place them on a baking sheet and roast for 15–20 minutes until tender and golden.
3. While the eggplant roasts, mash the avocado with lemon juice in a small bowl.
4. Once the eggplant is roasted, spread the mashed avocado on each slice of toasted bread.
5. Top with the roasted eggplant slices, red pepper flakes (if using), and fresh parsley.
6. Serve immediately and enjoy!

Eggplant and avocado toast is a light yet satisfying dish that’s perfect for a Sunday brunch. The creamy avocado complements the smoky roasted eggplant, and the whole-grain toast adds a satisfying crunch. It’s a simple yet flavorful way to start your day, offering healthy fats, fiber, and plenty of taste with minimal sodium.

Note: More recipes are coming soon!