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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.
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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 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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplants into ½-inch rounds or lengthwise strips, depending on your serving preference.
  3. Arrange the slices on a baking sheet lined with parchment paper.
  4. Brush lightly with olive oil if using.
  5. Sprinkle evenly with Italian herbs, paprika, salt, and ground black pepper.
  6. Roast for 25–30 minutes, flipping halfway through, until golden-brown and tender.
  7. Remove from oven and immediately top with freshly chopped parsley.
  8. 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.