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Mediterranean roasted eggplant dish served with garnishes and herbs

Mediterranean Roasted Eggplant

A vibrant and flavorful dish featuring roasted eggplants, bright cherry tomatoes, and fresh parsley, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants Slice into 1-inch rounds; salt to draw out bitterness.
  • 1/4 cup olive oil Coat the eggplant and prevent sticking.
  • 2 cloves garlic, minced Essential for aroma; ensure it’s finely minced.
  • 1 teaspoon smoked paprika Adds warmth and depth.
  • 1 teaspoon dried oregano Enhances Mediterranean flavor.
  • 1/2 cup cherry tomatoes, halved Add halfway through roasting.
  • 1/4 cup fresh parsley, chopped Add right before serving for freshness.
  • 1/4 cup feta cheese, crumbled Optional for a salty kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) for roasting.
  2. Slice the eggplants, sprinkle salt on both sides, and let them sit for 30 minutes. Rinse and dry afterwards.
  3. In a bowl, mix olive oil, minced garlic, smoked paprika, dried oregano, and black pepper.
Cooking
  1. Coat the eggplant slices generously with the oil mixture.
  2. Arrange the eggplant slices in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through.
  3. About 10 minutes before the eggplant is done, scatter the halved cherry tomatoes over the eggplants.
Serving
  1. After roasting, sprinkle with fresh parsley and crumbled feta cheese before serving.

Notes

Enhance flavor with a drizzle of balsamic glaze before serving. Customize by adding your favorite herbs or spices.