Roasted Eggplant
This roasted eggplant dish is a simple and delicious side that enhances the natural flavors of the vegetable. Perfect for beginners, it is easy to prepare and pairs well with a variety of main dishes.
Nutrition
Calories: 120cal
Carbohydrate: 6g
Protein: 1g
Fat: 11g
Cholesterol: – -mg
Sodium: 370mg
Difficulty Level: easy
10 min Prep
30 min Cook
40 min Total
4 Servings
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Wash the eggplants thoroughly and pat them dry with a clean kitchen towel or paper towels.
- On a cutting board, use a sharp knife to slice the eggplants into 1/2-inch thick rounds. Try to make the slices as even as possible for uniform cooking.
- Arrange the eggplant slices in a single layer on the prepared baking sheet. Do not overcrowd the pan to ensure even roasting.
- In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and dried oregano.
- Using a pastry brush, lightly brush the mixture over the tops of the eggplant slices, ensuring each piece is evenly coated. For extra flavor, sprinkle the crushed red pepper flakes on top if you like a bit of spice.
- Place the baking sheet on the middle rack of the preheated oven. Roast the eggplant for about 30 minutes, turning once halfway through cooking. The eggplant should be golden brown and tender.
- Once cooked, remove the eggplant from the oven and let it cool for a few minutes. Sprinkle the chopped fresh parsley over the top before serving for a pop of color and flavor.
