A Simple Comfort from the Garden
This roasted eggplant recipe is a perfect balance of savory and earthy flavors. With minimal ingredients, it brings out the natural sweetness of eggplant, enhanced with garlic, olive oil, and fresh herbs. Whether as a side dish or a main, it’s both healthy and satisfying.
Ingredients
- 2 eggplants
- Olive oil for drizzling
- 3 cloves of garlic minced
- Fresh dill finely chopped
- Salt to taste
- Black pepper to taste
- Italian herbs oregano, thyme, rosemary, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and then slice them into wedges or rounds, depending on your preference.
- Place the eggplant slices on a baking sheet lined with parchment paper.
- Drizzle the eggplants with olive oil and sprinkle with minced garlic, salt, pepper, and Italian herbs.
- Toss the eggplant slices to coat them evenly with the seasonings and oil.
- Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and golden brown, flipping halfway through for even cooking.
- Once cooked, remove from the oven and sprinkle with fresh dill before serving.
Notes
- If you prefer a more intense flavor, you can let the eggplant slices sit with the olive oil and seasonings for 15-20 minutes before roasting.
- For a smoky touch, you can grill the eggplant slices instead of roasting them.
- This dish is perfect as a side, or you can enjoy it on its own as a light vegetarian meal.