Description
A flavorful dish featuring roasted eggplant infused with olive oil, garlic powder, and Mediterranean spices, perfect for gatherings.
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 425°F (220°C).
- Prepare the eggplant by slicing the medium eggplants into 1-inch rounds.
- In a large bowl, add the olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, and salt and pepper to taste.
- Toss the eggplant rounds in the oil and spice mixture, ensuring each piece has a generous coating.
- Arrange the seasoned eggplant evenly on a baking sheet lined with parchment paper, ensuring the pieces don’t overlap.
- Roast in the oven for about 25-30 minutes, flipping halfway through for a golden-brown finish on both sides.
- Once roasted, garnish with freshly chopped parsley.
Notes
For best results, sprinkle salt on the eggplant slices and allow them to rest for about 30 minutes to draw out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant, Mediterranean, roasted vegetables