Description
This Mediterranean Roasted Eggplant is a vibrant, savory dish that truly lets the flavors of the Mediterranean shine. Tender eggplant slices are seasoned with aromatic spices like smoked paprika, cumin, and oregano, then roasted to perfection. Finished with a sprinkle of fresh parsley, it’s delicious as a light main, hearty side, or even served at room temperature as part of a meze spread. Simple, healthy, and brimming with flavor—perfect for weeknights or entertaining.
Ingredients
For the Roasted Eggplant:
- 2 medium eggplants, sliced into 1-inch rounds
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up and to prevent sticking.
- Prepare the Eggplant: Slice the eggplants into 1-inch rounds and place them in a large bowl to allow even coating with the seasonings.
- Add the Olive Oil and Spices: Drizzle olive oil over the slices and sprinkle on the garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper. Make sure all pieces receive a good mix of flavor.
- Toss to Coat: Gently toss the eggplant slices with your hands or a large spoon until each round is well coated with olive oil and seasoning.
- Arrange on Baking Sheet: Lay the seasoned eggplant slices in a single, even layer on the prepared baking sheet. Overlapping may cause uneven cooking, so use two sheets if needed.
- Roast in the Oven: Place the tray in the preheated oven and roast for about 20 minutes, or until the eggplant is tender, golden brown on the surface, and slightly crispy at the edges.
- Garnish and Serve: Remove the slices from the oven and immediately sprinkle with freshly chopped parsley. Serve warm as a side dish or allow to cool to room temperature for a tasty addition to salads or grain bowls.
Notes
- For richer flavor and extra brightness, add a squeeze of lemon juice before serving.
- The recipe is easily doubled or tripled to feed a crowd.
- Serve as a side, part of a meze platter, or chop and toss with grains for a vegetarian main.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 80
- Sugar: 4g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
