Description
Whether you’re enjoying it as a side dish, blending it into a creamy dip, or layering it into a sumptuous vegetarian lasagna, roasted eggplant always shines.
Ingredients
Base Ingredients
- 4 large eggplants (approximately 1 ½ pounds each), cut into 1-inch cubes
- ½ cup extra-virgin olive oil
- 3 tablespoons sea salt, divided
- 1 teaspoon freshly ground black pepper
- 3 teaspoons smoked paprika
Flavor Enhancers
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (adjust based on spice preference)
Accompaniments
- 1 cup cherry tomatoes, halved
- 1 large red onion, sliced into thin wedges
- ½ cup Kalamata olives, pitted and halved
Fresh Garnishes
- 1 cup fresh parsley, chopped
- 1 cup crumbled feta cheese (optional, for a creamy touch)
- Juice of 1 lemon (about 2 tablespoons)
Suggested Variations
If you’d like to tailor the flavors of the dish, consider the following options:
- For a Mediterranean twist, add 1 cup bell peppers, diced, for an extra crunch.
- Swap out the crushed red pepper flakes for a dash of harissa for a more complex heat.
- Experiment with other fresh herbs, such as mint or basil, for a different aromatic profile.
Instructions
Gather Your Ingredients
Start by collecting all necessary ingredients. You will need:
- 2 medium-sized eggplants
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Juice of 1 lemon
- Fresh parsley for garnish
Preheat the Oven
Set your oven to 400°F (200°C) to preheat. This step is essential for achieving a crispy exterior on the eggplant.
Prepare the Eggplants
Take the eggplants and wash them thoroughly under running water. Pat them dry using a kitchen towel.
Slice the Eggplants
Cut the eggplants into 1-inch thick slices. This thickness helps them cook evenly and absorb flavors better.
Salt the Eggplants
Sprinkle the slices generously with salt, placing them in a colander. Let them sit for about 30 minutes. This process draws out excess moisture and bitterness.
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry again with a towel to eliminate excess moisture.
Season the Eggplants
Place the dry slices in a large mixing bowl. Drizzle the olive oil over the eggplants and add the black pepper, smoked paprika, and oregano. Mix well to coat each slice.
Arrange on a Baking Sheet
Line a baking sheet with parchment paper. Lay the seasoned eggplant slices in a single layer, ensuring they do not overlap.
Roast Until Tender
Place the baking sheet in the preheated oven. Roast the eggplants for 25-30 minutes, flipping them halfway through. They should be golden brown and tender when finished.
Finish with Lemon and Parsley
Once roasted, remove the eggplants from the oven. Squeeze fresh lemon juice over them and sprinkle with chopped parsley for a fresh accent.
Enjoy your beautifully prepared roasted eggplant as a side dish or add it to salads and wraps.
Notes
Eggplant Prep: One large eggplant, cut into cubes, should fit on a single large baking sheet. Spread the cubes in a single layer with space between them to prevent steaming and ensure even roasting.
Tahini Sauce Tip: If you plan to have leftovers, serve the tahini sauce on the side instead of drizzling it over the entire dish. This keeps the roasted eggplant fresh and allows you to add the sauce to individual servings as needed.
- Prep Time: 10minutes
- Cook Time: 20minutes
- Category: Appetizer, Side Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 205
- Sugar: 7g
- Sodium: 17mg
- Fat: 16g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 3g