Description
As a busy mom, I know how challenging it can be to whip up something delicious and healthy on a hectic day. That’s why I absolutely adore this Mediterranean roasted eggplant recipe! It’s not just easy; it’s a vibrant dish that can brighten any meal. Whether you’re looking for a quick side to complement dinner or a tasty appetizer to impress your friends, this recipe has you covered. With just a handful of ingredients and minimal prep time, you can create a dish that’s bursting with flavor and nutrition. Trust me, your taste buds will thank you!
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 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 the oven to 400°F (200°C).
- Slice the eggplants into 1/2 inch rounds. Lay them on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the olive oil, salt, black pepper, minced garlic, oregano, and smoked paprika.
- Brush the eggplant slices on both sides with the olive oil mixture.
- Roast the eggplants in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden and tender.
- Once roasted, remove the eggplants from the oven and sprinkle with chopped parsley and feta cheese if using.
- Serve warm with lemon wedges on the side.
Notes
- For a vegan option, omit the feta cheese.
- Adjust the seasoning according to your taste.
- These roasted eggplants can be served as a main dish or a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg