Eggplants are a delicious and hearty vegetable perfect for your meatless Monday dinners or as a filling side dish. This recipe for roasted eggplant is not only easy to prepare but also packs a punch of flavors you’ll want to come back to again and again. Let’s dive in.
Ingredients
- 2 medium eggplants
- 1 tablespoon extra virgin olive oil
- Salt and black pepper
For the Seasoning
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- ¼ cup parsley, finely chopped
- ¼ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F. Cut the eggplant into thick slices or cubes.
- Place the eggplant pieces in a large bowl. Drizzle them with 1 tablespoon of extra virgin olive oil, and sprinkle with salt and pepper. Toss the eggplant pieces gently until they are evenly coated.
- Arrange the seasoned eggplant pieces in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes.
- While the eggplants are roasting, prepare the flavorful seasoning. In a small bowl, combine all the seasoning ingredients and mix well.
- Once the eggplants are roasted, transfer them to a serving dish and drizzle with the sauce. Enjoy!
