Mediterranean Roasted Eggplant (Printable Version)
Oven-roasted eggplant with garlic, smoked paprika, and herbs—perfect for quick, flavorful meals.
# What You'll Need:
→ Vegetables
01 -
2 medium eggplants
→ Oils and Seasonings
02 -
3 tablespoons olive oil
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon smoked paprika
→ Finishing and Garnish
08 -
1/4 cup fresh parsley, chopped
09 -
1/4 cup feta cheese, crumbled (optional)
10 -
Lemon wedges for serving
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F (200°C).
02 -
Slice the eggplants into 1/2 inch rounds and arrange them on a parchment-lined baking sheet.
03 -
In a small bowl, whisk together olive oil, salt, black pepper, minced garlic, dried oregano, and smoked paprika.
04 -
Brush both sides of the eggplant slices generously with the olive oil mixture.
05 -
Roast in the preheated oven for 25 to 30 minutes, flipping the slices halfway through, until golden and tender.
06 -
Top the roasted eggplant with chopped parsley and crumbled feta cheese, if desired. Serve warm with lemon wedges on the side.
# Additional Notes:
01 -
For best texture, select firm and glossy eggplants with minimal seeds.
02 -
Feta cheese can be omitted for a vegan adaptation.