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Amal

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 –6 servings
Course: Side Dish
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplants in half lengthwise and then slice them into wedges or rounds, depending on your preference.
  3. Place the eggplant slices on a baking sheet lined with parchment paper.
  4. Drizzle the eggplants with olive oil and sprinkle with minced garlic, salt, pepper, and Italian herbs.
  5. Toss the eggplant slices to coat them evenly with the seasonings and oil.
  6. 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.
  7. 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.