This recipe is about to become your weeknight dinner hero. We’re taking gorgeous, versatile eggplants and transforming them into a flavor-packed dish with just a handful of ingredients. The best part? It’s all done in the oven, ditching the mess of frying for a healthier, hands-off approach.
Here’s what you’ll need:
- 2 large eggplants
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Here’s how to whip up this deliciousness:
-
Prep the Eggplant: Preheat your oven to 400°F (200°C). Wash the eggplants and pat them dry. Slice them into thick rounds, about ¾ inch to 1 inch thick.
-
Seasoning Magic: In a large bowl, toss the eggplant slices with olive oil, garlic, oregano, salt, and pepper. Make sure each eggplant piece is well coated with the flavorful mixture.
-
Roast Time! Spread the seasoned eggplant slices on a baking sheet in a single layer. Try not to crowd the pan, as this can lead to steaming instead of roasting. Pop the baking sheet in the preheated oven and roast for 20-25 minutes, or until the eggplants are tender and golden brown on the edges.
-
The Grand Finale: Once the eggplants are cooked, remove them from the oven and let them cool slightly. Plate them up and garnish with a sprinkle of fresh parsley for a pop of color (optional).
Tips & Variations:
- For a touch of smokiness, broil the eggplant slices for the last few minutes of cooking. Keep a close eye on them to prevent burning.
- Feeling cheesy? Top the roasted eggplant with some grated parmesan cheese before broiling for a cheesy, gooey topping.
- This recipe is a fantastic base for other flavors. Drizzle with balsamic glaze, top with crumbled feta cheese and chopped tomatoes, or get creative with your favorite herbs and spices.
Enjoy this easy, delicious, and healthy roasted eggplant dish! It’s perfect on its own, served over rice or quinoa, or as a delightful side dish to elevate any protein.
Be the first to comment