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Mediterranean Roasted Eggplant Recipe

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4.8 from 16 reviews

A flavorful Mediterranean roasted eggplant recipe featuring tender eggplant slices seasoned with smoked paprika, garlic, and oregano, roasted to perfection with cherry tomatoes, fresh parsley, and optional feta cheese for a vibrant, healthy side dish or appetizer.

Ingredients

Main Ingredients

  • 2 medium eggplants, sliced into 1-inch rounds
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare the seasoning mixture: In a large bowl, combine the olive oil, minced garlic, smoked paprika, dried oregano, salt, and pepper, mixing well to create a flavorful marinade for the eggplant.
  3. Coat the eggplant: Add the sliced eggplants to the bowl and toss thoroughly until each slice is evenly coated with the seasoned olive oil mixture.
  4. Arrange for roasting: Lay the eggplant slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even roasting.
  5. Roast the eggplant: Place the baking sheet in the preheated oven and roast the eggplant for 25 to 30 minutes, flipping each slice halfway through to promote even browning and tenderness.
  6. Add cherry tomatoes: During the last 5 minutes of roasting, scatter the halved cherry tomatoes onto the baking sheet alongside the eggplant to soften and slightly caramelize.
  7. Finish and serve: Remove the roasted eggplant and tomatoes from the oven, sprinkle with fresh chopped parsley and crumbled feta cheese if desired, and serve warm as a delicious Mediterranean side or appetizer.

Notes

  • To make this dish vegan, simply omit the feta cheese or substitute with a vegan cheese alternative.
  • Eggplants can absorb a lot of oil; for a lighter version, reduce the olive oil slightly or use a spray oil to coat the slices.
  • Use fresh herbs like oregano or parsley if available for enhanced flavor.
  • The recipe can be doubled for a larger crowd and the roasting time might need slight adjustment if the baking sheet gets crowded.
  • Serve with crusty bread or as part of a Mediterranean platter with hummus and olives for a complete meal.

Find it online: https://hotsavors.com/mediterranean-roasted-eggplant-recipe/