Description
Roasted eggplant is a culinary delight that combines rich flavors and a creamy texture, making it an irresistible addition to any meal. This simple yet impressive dish features tender, caramelized eggplant seasoned with olive oil and aromatic herbs, perfect for serving as a side or tossing into salads and pasta. With minimal effort and maximum taste, this recipe is sure to elevate your dining experience.
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp fresh herbs (thyme or rosemary), chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the eggplants into rounds or cubes and place them on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and fresh herbs.
- Toss until evenly coated, then spread in a single layer.
- Roast for 25-30 minutes until golden brown and tender, flipping halfway through for even cooking.
- Serve warm, drizzled with additional olive oil or lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup roasted eggplant (about 150g)
- Calories: 120
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg