Roasted Eggplant
Roasted eggplant is a delightful dish that combines tender, caramelized slices with rich umami flavors, making it a perfect centerpiece for any meal. Whether you’re hosting friends or enjoying a cozy family dinner, this recipe guarantees to impress. Easy to prepare and versatile, roasted eggplant can be served as a main dish or a stunning side. With just a few ingredients and simple steps, you’ll create an irresistible dish that will have everyone coming back for more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplants into ½-inch rounds or cubes and arrange them on a parchment-lined baking sheet.
- Drizzle olive oil over the eggplant, then sprinkle with salt and pepper. Toss until evenly coated.
- Add thyme on top, ensuring even distribution.
- Roast in the oven for 25-30 minutes or until golden brown and tender, flipping halfway through.
- Remove from the oven and allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup roasted eggplant (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg