Description
Mediterranean Roasted Eggplant turns simple ingredients into a flavor-packed dish that makes your dinner table shine. Roasting these purple beauties with olive oil, herbs, and a sprinkle of sea salt creates a mouthwatering side that anyone can master.
Ingredients
Scale
Primary Vegetables:
- 2 medium eggplants
Seasonings and Herbs:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 cloves garlic, minced
Supporting Ingredients:
- 3 tablespoons olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled
- Lemon wedges
Instructions
- Heat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- Slice 2 medium eggplants into 1-inch cubes, ensuring uniform size for consistent roasting.
- Drizzle 3 tablespoons olive oil over the eggplant cubes, coating them thoroughly with a gentle tossing motion.
- Sprinkle 1 teaspoon salt, 1 teaspoon black pepper, 2 minced garlic cloves, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika across the eggplant.
- Spread the seasoned eggplant pieces in a single layer on the prepared baking sheet, avoiding overcrowding.
- Roast the eggplant at 400°F for exactly 25 minutes, rotating the pan halfway through to ensure even browning.
- Check the eggplant’s tenderness by piercing with a fork; the pieces should be golden and soft.
- Transfer the roasted eggplant to a serving platter and immediately garnish with ¼ cup fresh chopped parsley.
- Optional: Sprinkle ¼ cup crumbled feta cheese over the warm eggplant for added richness.
- Serve immediately with fresh lemon wedges on the side for guests to squeeze over their portion.
Notes
- Slice eggplant uniformly to ensure even cooking and beautiful golden-brown edges across every piece.
- Salt the eggplant cubes before roasting to draw out excess moisture and prevent soggy results, which helps achieve that perfect crispy texture.
- For a vegan version, replace feta with nutritional yeast or roasted pine nuts to maintain a rich, savory flavor profile.
- Choose smaller, firm eggplants for the best roasting results, as they tend to have fewer seeds and a more concentrated flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 to 4
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg