Description
simple roasted eggplant dish with aromatic Mediterranean herbs and spices, offering a rich, smoky flavor that’s perfect for weeknight dinners or gatherings
Ingredients
2 medium eggplants (about 4 cups sliced)
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon zest
1 tablespoon balsamic vinegar
Fresh parsley, chopped (garnish)
Instructions
Preheat oven to 400°F (200°C)
Cut eggplants into 1/2-inch slices and arrange on baking sheets
Whisk together olive oil, garlic, oregano, cumin, paprika, salt, and pepper
Brush spice mixture evenly over eggplant slices
Roast for 25-30 minutes, flipping halfway
Toss roasted eggplant with lemon zest and balsamic vinegar
Garnish with fresh parsley before serving
Notes
For extra texture, top with toasted pine nuts
Serve with hummus or yogurt-based sauce
Store leftovers in airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg