Description
A simple and flavorful roasted eggplant dish with a tender, creamy interior and lightly caramelized edges, perfect as a versatile side or addition to many meals.
Ingredients
- 1 large eggplant, sliced or cubed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or cumin (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the eggplant into slices or cubes and place them in a large bowl.
- Toss the eggplant with olive oil, minced garlic, salt, black pepper, and optional spices until evenly coated.
- Spread the eggplant in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, turning halfway through, until tender and golden brown.
- Remove from the oven and sprinkle with fresh herbs and lemon juice if desired.
- Serve warm.
Notes
- Salting the eggplant beforehand can reduce bitterness and excess moisture.
- Avoid overcrowding the pan to ensure proper roasting.
- Add smoked paprika for a deeper, smoky flavor.
- Drizzle with tahini or yogurt sauce for extra richness.
- Reheat in the oven or skillet to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
