Description
Delicious roasted eggplant enhanced with Mediterranean spices, perfect as a side or a main dish.
Ingredients
Scale
- 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 to 400°F (200°C).
- Slice the eggplants into 1-inch rounds, sprinkle with salt, and let them sit in a colander for about 15 minutes.
- Rinse the eggplants under cold water and pat them dry.
- Combine olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper in a large mixing bowl.
- Toss the eggplant rounds in the bowl with the olive oil and spices to coat.
- Line a baking sheet with parchment paper and arrange the coated eggplant in a single layer.
- Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Garnish with chopped parsley and serve warm.
Notes
For a creamy addition, sprinkle cheese over the eggplant halfway through roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted eggplant, Mediterranean, easy recipe, vegetarian, side dish