Description
This Mediterranean roasted eggplant recipe is a flavorful and easy dish that can be served as a side or a light main course. The combination of olive oil, garlic, oregano, and smoked paprika creates a deliciously savory flavor that is topped off with fresh parsley and optional feta cheese for a creamy finish.
Ingredients
Units
Scale
Main Ingredients:
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the eggplant: Cut the eggplants into cubes or slices, place them on the baking sheet, and drizzle with olive oil. Season with salt, pepper, garlic, oregano, and smoked paprika, tossing to coat evenly.
- Roast the eggplant: Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and golden brown.
- Finish and serve: Remove from the oven, sprinkle with fresh parsley and crumbled feta cheese if desired. Serve with lemon wedges on the side.
Notes
- If you prefer a vegan version, omit the feta cheese or substitute with a dairy-free alternative.
- This dish can be served as a side to grilled meats or as a topping for salads and sandwiches.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg