Roasted Eggplant
Simple, tender roasted eggplant with a golden, caramelized exterior. Perfect as a side dish or a base for salads and dips.
- Total time
- 40 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Wash and dry the 2 eggplants. Trim the stems, then slice into 1-inch thick rounds.
- 3
Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with the 3 tbsp olive oil.
- 4
Sprinkle the 1 tsp salt and 0.5 tsp black pepper evenly over the slices.
- 5
Roast for 25-30 minutes, flipping halfway, until the eggplant is golden brown and tender when pierced with a fork.
- 6
Serve hot, warm, or at room temperature. Add a squeeze of lemon or fresh herbs if you like.
Tools you’ll need
- baking sheet
- parchment paper
- brush
- knife
- cutting board
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