Spiced Roasted Eggplant
This dish features eggplant slices roasted until tender and slightly caramelized, coated with a smoky blend of garlic, smoked paprika, and thyme. The final result is a soft, flavorful, and slightly charred vegetable with a rich aroma and appealing appearance, perfect as a side or main ingredient.
Equipment
- Baking sheet
- Chef’s knife
Ingredients
- 2 medium eggplants sliced into 1/2 inch rounds
- 2 tablespoons olive oil for brushing and glazing
- 1 teaspoon smoked paprika adds smoky flavor
- 1 teaspoon dried thyme for aroma and earthiness
- 3 cloves garlic minced
- to taste salt and black pepper for seasoning
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplants into approximately 1/2-inch thick rounds and arrange them in a single layer on the prepared baking sheet.
- In a small bowl, mix the minced garlic, smoked paprika, dried thyme, and a pinch of salt and pepper.
- Brush the eggplant slices lightly with olive oil on both sides, then sprinkle the spice mixture evenly over each piece, pressing gently to help the spices adhere.
- Drizzle a little more olive oil over the top for extra flavor and to promote browning.
- Place the baking sheet in the oven and roast for about 35-40 minutes, until the eggplant slices are soft, slightly caramelized, and have crispy edges.
- Once done, remove the eggplant from the oven and let it cool slightly; the aroma of smoked spices should be fragrant and inviting.
- Arrange the roasted eggplant slices on a serving plate, drizzling with a little extra olive oil if desired, and serve warm.
Notes
For extra depth, finish with a squeeze of lemon or a sprinkle of chopped fresh herbs like parsley or cilantro.