30 Eggplant Recipes: Roasted Eggplant

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 medium eggplants

1 tablespoon extra virgin olive oil

⅓ teaspoon salt

¼ teaspoon black pepper

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or other vinegar)

1 clove garlic (minced)

¼ cup parsley (finely chopped)

¼ teaspoons dried oregano

⅛ teaspoon red pepper flakes

¼ teaspoon salt

Directions

Preheat oven to 430°F or 220°C. Line a baking sheet with parchment paper.

Wash and dry 2 medium eggplants, remove the stems, and cut them into ⅓ inch (1 cm) discs.

Arrange the discs on the baking sheet, brush them with 1 tablespoon extra virgin olive oil, and season with ⅓ teaspoon salt and ¼ teaspoon black pepper.

Roast 20 minutes, turn and roast 10 more minutes, then transfer onto a serving platter.

Eggplant discs should be golden, slightly browned, and tender, but not dry.

Drizzle with seasoning while they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.

Nutrition

• Calories: 123 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Total Carbohydrate: 9 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 2 g