Description
Mediterranean Roasted Eggplant features tender, golden-brown eggplant slices roasted with a fragrant mix of olive oil, garlic, oregano, smoked paprika, and cracked black pepper. Finished with fresh parsley and optional feta cheese, this dish brings vibrant Mediterranean flavors and a satisfying texture, perfect as a side or light main.
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Lemon wedges (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Slice eggplants into 1/2-inch rounds and arrange on a parchment-lined baking sheet.
- Whisk together olive oil, salt, black pepper, minced garlic, oregano, and smoked paprika in a small bowl.
- Brush both sides of each eggplant slice generously with the olive oil mixture.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Remove from oven and sprinkle with chopped parsley and crumbled feta cheese if using.
- Serve warm alongside lemon wedges.
Notes
For a vegan version, omit feta cheese or substitute with a plant-based cheese. Eggplants can be pre-sliced and stored in an airtight container for up to 24 hours before cooking. Store leftovers in the refrigerator for up to 3 days. To avoid bitterness, salt the eggplant slices and let them rest for 15 minutes, then pat dry before applying oil mixture. Ensure even roasting by flipping slices halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean