From Grandmother’s Garden to My Kitchen: A Love Letter to Eggplant
A simple and flavorful roasted eggplant recipe infused with Italian herbs, paprika, and fresh parsley. This Mediterranean-inspired dish is light, savory, and perfect as a side or vegetarian main.
Ingredients
- 2 medium eggplants
- Handful of green parsley finely chopped
- 1 teaspoon Italian herbs
- 1 teaspoon paprika
- Ground black pepper to taste
- Salt to taste
- 1 –2 tablespoons olive oil optional
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into ½-inch rounds or lengthwise strips, depending on your serving preference.
- Arrange the slices on a baking sheet lined with parchment paper.
- Brush lightly with olive oil if using.
- Sprinkle evenly with Italian herbs, paprika, salt, and ground black pepper.
- Roast for 25–30 minutes, flipping halfway through, until golden-brown and tender.
- Remove from oven and immediately top with freshly chopped parsley.
- Serve warm as a side dish, over grains, or as a toast topper.
Notes
- For a smoky twist, substitute paprika with smoked paprika.
- The eggplant can be sliced thinner if you prefer a crispier texture.
- This dish pairs well with yogurt sauce, hummus, or a drizzle of tahini.
- To reduce bitterness, you can salt the eggplant slices beforehand and let them sit for 20–30 minutes, then rinse and pat dry before roasting.