Roasted Eggplant (Easy Recipe) Recipe
This easy roasted eggplant recipe yields perfectly caramelized and tender eggplant slices with minimal prep. Oven-roasted at 400°F, the eggplant is brushed with olive oil and seasoned simply with sea salt, garlic powder, and black pepper to enhance its natural flavors. A great side dish or addition to your favorite meals, it’s simple to prepare and delicious every time.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Ingredients
- 2 medium Eggplants (~1 lb each)
- 1/4 cup Olive oil
- 1/2 tsp Sea salt
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare it for roasting the eggplant slices evenly and achieve caramelization.
- Slice the eggplant: Cut the eggplant crosswise into approximately 1/2 inch (1.25 cm) thick circles. Keep the leafy end on while slicing to hold the eggplant steady and remove it only after slicing is complete.
- Season the eggplant: Arrange the eggplant slices in a single layer on an extra-large baking sheet. Brush each slice with olive oil on both sides and sprinkle sea salt, garlic powder, and black pepper evenly. Flip the slices to apply olive oil and seasonings to the other side for full flavor coverage.
- Roast the eggplant: Place the baking sheet in the preheated oven and roast the eggplant for 30 to 35 minutes. The eggplant should become soft, golden, and caramelized. Flipping the slices halfway through roasting is optional but can help ensure even cooking.
Notes
- Keep the leafy end on the eggplant while slicing to make cutting easier and safer.
- Use an extra-large baking sheet to avoid overcrowding the slices, which ensures better caramelization.
- Flipping halfway through roasting helps achieve more even browning but is not mandatory.
- For extra flavor, you can add fresh herbs such as thyme or parsley after roasting.
- Leftover roasted eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://recipesbyliza.com/roasted-eggplant-easy-recipe-recipe/
