Why Make This Recipe
Mediterranean Roasted Eggplant is a delicious and healthy dish that brings a taste of the Mediterranean to your table. It’s simple to make and uses fresh ingredients. This recipe is perfect for a quick weeknight dinner or as a side for a special occasion. The combination of roasted eggplant, garlic, and spices creates a rich flavor that everyone will love. Plus, it’s a great way to enjoy vegetables!
How to Make Mediterranean Roasted Eggplant
Ingredients:
- 2 medium eggplants, sliced into 1-inch rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Directions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the olive oil, minced garlic, smoked paprika, oregano, salt, and pepper.
- Add the eggplant slices to the bowl and toss until they are evenly coated in the oil mixture.
- Arrange the eggplant slices in a single layer on the prepared baking sheet.
- Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is tender and golden brown.
- In the last 5 minutes of roasting, add the halved cherry tomatoes to the baking sheet.
- Once done, remove from the oven and sprinkle with fresh parsley and feta cheese, if using. Serve warm.
How to Serve Mediterranean Roasted Eggplant
You can serve Mediterranean Roasted Eggplant as a main dish or as a side. It pairs well with grilled meats, fish, or a fresh salad. It’s also delicious on its own or served over rice or quinoa. If you like, add a dollop of yogurt or tzatziki sauce for added creaminess.
How to Store Mediterranean Roasted Eggplant
To store leftovers, place them in an airtight container in the refrigerator. They can last for up to 3 days. You can reheat them in the oven or microwave until warmed through.
Tips to Make Mediterranean Roasted Eggplant
- Choose firm, shiny eggplants for the best texture.
- Experiment with different spices like cumin or chili powder for a flavor twist.
- Make sure to flip the eggplant halfway through roasting for even cooking.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
Variation
You can add other vegetables to the roasting pan such as bell peppers or zucchini for more variety. For a vegan twist, simply leave out the feta cheese.
FAQs
Can I use other types of eggplants?
Yes! You can use Japanese or Chinese eggplants. Just cut them into similar thickness.Is it necessary to peel the eggplants?
No, you do not need to peel them. The skin adds flavor and nutrients.Can I make this dish ahead of time?
Yes! You can prepare the eggplant and store it in the fridge before roasting. Just roast it when you’re ready to serve.
Mediterranean Roasted Eggplant
Ingredients
Main Ingredients
- 2 medium eggplants, sliced into 1-inch rounds Choose firm, shiny eggplants for the best texture.
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional) For a vegan twist, simply leave out the feta cheese.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the olive oil, minced garlic, smoked paprika, oregano, salt, and pepper.
- Add the eggplant slices to the bowl and toss until they are evenly coated in the oil mixture.
- Arrange the eggplant slices in a single layer on the prepared baking sheet.
Cooking
- Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is tender and golden brown.
- In the last 5 minutes of roasting, add the halved cherry tomatoes to the baking sheet.
- Once done, remove from the oven and sprinkle with fresh parsley and feta cheese, if using. Serve warm.