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Mediterranean roasted eggplant served with herbs and spices

Mediterranean Roasted Eggplant

A vibrant and versatile dish featuring tender roasted eggplant slices seasoned with spices, perfect as an appetizer, side dish, or main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium eggplants, sliced into 1-inch rounds
  • 1/4 cup olive oil Good quality olive oil recommended
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika Can substitute with harissa for a spicy kick
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Slice the eggplants into 1-inch rounds and sprinkle them with salt. Allow them to sit for 15 minutes to draw out bitterness.
  3. In a mixing bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper.
  4. Carefully toss the eggplant slices in the oil and spice mixture, ensuring they are well coated.
  5. Arrange the slices on a lined baking sheet, leaving space between each piece for even roasting.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplants are golden and tender.
  2. Once done, remove from the oven, garnish with freshly chopped parsley, and serve.

Notes

Store leftover roasted eggplant in an airtight container in the refrigerator for up to 3 days. It's also freezable; freeze on a baking sheet, then transfer to a freezer bag for easier portioning. Reheat in the oven for best texture.