Description
This Mediterranean roasted eggplant recipe is a flavorful and easy dish that makes a perfect side or appetizer. The eggplant is seasoned with garlic, oregano, and smoked paprika, then roasted to perfection and topped with fresh parsley and optional feta cheese for extra richness.
Ingredients
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 1-inch cubes and place them in a large bowl.
- Season the eggplant: Drizzle olive oil over the eggplant cubes, then add salt, pepper, garlic, oregano, and smoked paprika. Toss well to coat the eggplant evenly.
- Roast the eggplant: Spread the seasoned eggplant cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and golden brown.
- Serve: Remove from the oven, sprinkle with fresh parsley and feta cheese (if using), and serve with lemon wedges on the side.
Notes
- You can customize this recipe by adding other Mediterranean herbs like thyme or basil.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: Mediterranean recipe, roasted eggplant, easy appetizer