Roasted eggplant slices are a simple yet mouthwatering dish that brings out the natural earthy flavors of eggplant, enhanced with aromatic spices. Eggplant is a versatile vegetable that absorbs the essence of the seasonings used, and when roasted, it develops a crispy exterior with a soft, tender inside. Whether you’re looking for a quick and healthy side dish, an appetizer, or a savory addition to salads, sandwiches, or pasta, these roasted eggplant slices are perfect for every occasion. This recipe is easy to make, requiring just a few ingredients, but it packs a big punch in flavor. Not only is it nutritious, but it’s also a crowd-pleaser for those who enjoy Mediterranean or vegetable-forward dishes.

Full Recipe:

Ingredients

2 medium eggplants (sliced into 3 layers, about 500g or 1.1 lbs)
30 ml (1 fl oz) olive oil

1/2 tsp salt
1/3 tsp black pepper
1/2 tsp dried garlic powder

1/2 tsp oregano
1/2 tsp paprika

Making It Step by Step

Preheat the Oven: Preheat your oven to 220°C (425°F). This high temperature is essential for achieving a crispy exterior while keeping the eggplants soft and tender on the inside. A hot oven is key to roasting vegetables evenly and ensuring a golden brown finish.

Prepare the Eggplants: Wash the eggplants thoroughly to remove any dirt or debris. Slice them into rounds, about 1/2 cm (1/4 inch) thick. If the eggplants are very large, you may want to cut the rounds in half to create half-moon shapes. Uniform slices will ensure even roasting, with all the slices becoming crispy and tender at the same time.
Season the Eggplants: In a large bowl, mix together the olive oil, salt, black pepper, dried garlic powder, oregano, and paprika. This spice mix will give the eggplants a burst of flavor while roasting. Add the eggplant slices into the bowl and gently toss to coat each slice with the oil and spice mixture. Make sure each slice is evenly coated for maximum flavor.
Arrange for Roasting: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Arrange the eggplant slices in a single layer on the baking sheet, making sure not to overlap them. If necessary, use two baking sheets to fit all the slices without crowding.

Roast the Eggplants: Roast the eggplant slices in the preheated oven for about 20-25 minutes, flipping them halfway through the cooking time. The goal is to get the slices golden brown and slightly crispy around the edges. They should be tender when pierced with a fork.
Cool and Serve: Once the eggplants are done roasting, remove the baking sheet from the oven and allow the slices to cool slightly. You can serve them warm as a side dish, or let them cool completely to use in sandwiches or salads. Garnish with fresh herbs like parsley or basil if desired.

Cooking Tips

Uniform Slices: Cutting the eggplant into evenly thick slices ensures that they cook at the same rate. If some slices are too thin, they may burn before others are done.

Pre-Salting the Eggplants: If you prefer eggplants with less moisture, sprinkle the slices with salt and let them sit for 20-30 minutes. This will draw out excess moisture. Afterward, pat them dry with paper towels before seasoning and roasting.
Spice Variations: Feel free to experiment with other spices like cumin, chili powder, or thyme to tailor the dish to your taste preferences. Add a squeeze of lemon juice after roasting for extra brightness.
Extra Crispiness: For an extra crispy texture, you can lightly coat the eggplant slices with breadcrumbs before roasting.

Storage

Refrigeration: Store any leftover roasted eggplant slices in an airtight container in the refrigerator. They will stay fresh for up to 4 days.
Reheating: To reheat the eggplant slices, place them in a preheated oven at 180°C (350°F) for about 10 minutes. This will restore their crispiness without making them soggy.
Freezing: You can freeze roasted eggplant slices for up to 2 months. Lay them in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe container or bag. Thaw them in the fridge before reheating.

Nutritional Facts

Serving Size: Approximately 1/4 of the recipe (about 2-3 slices)
Calories: 100 kcal per serving
Fat: 9g (primarily from olive oil)

Carbohydrates: 8g
Fiber: 3g
Protein: 1g

Sodium: 200mg
Vitamins: Rich in Vitamin C, Vitamin K, and antioxidants

FAQs

Q: Can I use other vegetables for this recipe?
- A: Absolutely! This seasoning blend works wonderfully with other vegetables like zucchini, bell peppers, or even mushrooms. Simply follow the same roasting instructions.
Q: How can I make the eggplants even crispier?
- A: For a crispier texture, try using a little less oil or baking the slices on a wire rack placed over the baking sheet. This allows air to circulate underneath the slices, helping them crisp up.

Q: Can I prepare this recipe in advance?
- A: Yes! Roasted eggplant slices can be made ahead and stored in the fridge. Reheat them in the oven just before serving, and they’ll still taste delicious.

Conclusion

Roasted eggplant slices are a wonderful and easy-to-make addition to your recipe collection. Their rich flavor, combined with a crispy texture, makes them a delightful side dish or snack. The combination of olive oil, garlic powder, oregano, and paprika elevates the natural flavor of eggplant, turning it into a savory treat that’s both healthy and satisfying. Whether you serve them alongside grilled meats, mix them into a salad, or use them in sandwiches, these roasted eggplant slices are sure to impress. Simple, nutritious, and incredibly tasty, this recipe is a must-try for anyone looking to add more vegetables to their diet. Enjoy the flavors and versatility of eggplant like never before!