Description
This easy roasted eggplant recipe creates soft, golden, and caramelized eggplant that’s perfect as a side dish or an addition to your favorite main course.
Ingredients
Units
Scale
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Main Ingredients
- 2 medium Eggplant (~1 lb each)
- 1/4 cup Olive oil
- 1/2 tsp Sea salt
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
Instructions
- Preheat the oven: Preheat your oven to 400 degrees F (204 degrees C) to ensure the eggplant roasts evenly and becomes golden.
- Slice the eggplant: Slice the eggplants crosswise into circles, approximately 1/2 inch (1.25 cm) thick. Leave the leafy end attached until slicing is done so you have a firm hold during the cutting process.
- Prepare for roasting: Arrange the eggplant slices on an extra-large baking sheet in a single layer. Brush with olive oil and sprinkle with sea salt, garlic powder, and black pepper. Flip the slices and repeat brushing with olive oil and sprinkling the seasonings.
- Roast in the oven: Place the baking sheet in the oven and roast the eggplant for 30-35 minutes, or until it becomes soft, golden, and caramelized. You can flip the slices halfway through for even roasting, but this step is optional.
Notes
- Thinner slices of eggplant will cook faster, so monitor the oven accordingly.
- For added flavor, consider sprinkling your favorite herbs or a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated as needed.
Nutrition
- Serving Size: 1/4 batch
- Calories: 133
- Sugar: 3g
- Sodium: 256mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
