Mediterranean Eggplant Dish (Print Version)
# Ingredients:
→ Essentials
01 -
2 medium eggplants, cut into thick 1-inch slices
02 -
1/4 cup olive oil, extra virgin preferred
→ Spices & Seasonings
03 -
2 teaspoons of garlic powder
04 -
2 teaspoons of smoky paprika
05 -
1 teaspoon of ground cumin
06 -
1 teaspoon of oregano, dried
07 -
Sea salt and black pepper, freshly cracked, as needed
→ Toppings
08 -
2 tablespoons chopped parsley, fresh
# Instructions:
01 -
Set your oven rack in the middle and get it heating up to 400°F (200°C). Use parchment on a baking sheet to stop sticking and make cleaning easy later.
02 -
Trim off the tops of the eggplants, give them a rinse, and cut them into chunky 1-inch thick slices. Too thin? They'll burn. Too thick? They won't cook evenly. Toss the rounds into a big bowl.
03 -
Pour the olive oil over the eggplant slices. Mix garlic powder, paprika, cumin, oregano, salt, and pepper in a little bowl. Sprinkle this all over the slices.
04 -
Use your hands or a set of tongs to toss the slices around. Make sure every piece gets some oil and spice love on both sides.
05 -
Spread the slices flat on your parchment-lined baking sheet. Don't pile them up—space is key for roasting, not steaming.
06 -
Slide the tray into the oven and bake for about 20 minutes. Check if they’re golden brown and soft when poked with a fork. Want even color? Flip them halfway through.
07 -
When done, move the roasted eggplant to a plate and scatter the parsley on top. Great served warm or cooled down a bit. Your call!
# Notes:
01 -
You can enjoy this dish warm, cooled, or straight from the fridge. It’s awesome for prepping ahead of time or hosting friends.
02 -
Make it heartier by adding some crumbled feta, a drizzle of tahini, or crunchy toasted pine nuts on top.
03 -
Store leftovers in the fridge for up to 3 days. They’re great tossed into salads, grain bowls, or stuffed in sandwiches.