Perfectly Roasted Eggplant with Mediterranean Herbs
A foolproof, versatile vegetarian dish that’s both healthy and delicious
KEY INFO:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy
• Dietary: Vegetarian, Gluten-Free, Low-Carb
• Cost: Under $15
EQUIPMENT NEEDED:
• Large baking sheet
• Parchment paper or silicone mat
• Sharp knife
• Mixing bowl
Alternative tools:
• Air fryer (if preferred)
• Grill (for smoky variation)
INGREDIENTS:
• 2 medium eggplants (about 1 kg/2.2 lbs)
• 3 tablespoons olive oil (45ml)
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Optional: 2 tablespoons balsamic vinegar
METHOD:
1. Preheat oven to 425°F/220°C
2. Cut eggplants into 1-inch (2.5cm) thick rounds
3. Place slices in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture
4. Pat dry thoroughly with paper towels
5. Mix olive oil, garlic, herbs, salt, and pepper in a bowl
6. Brush both sides of eggplant slices with herb-oil mixture
7. Arrange on baking sheet in a single layer
8. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender
CRUCIAL TIPS:
• Don’t skip the salting step – it prevents bitterness
• Space slices evenly on the baking sheet
• Look for eggplants with smooth, shiny skin
• Test doneness by easily piercing with a fork
STORAGE & SCALING:
• Keeps in fridge for up to 3 days
• Can be frozen for up to 2 months
• Double recipe using two baking sheets
• Best served warm or at room temperature
VARIATIONS:
1. Mediterranean: Top with crumbled feta and fresh basil
2. Italian: Add marinara and mozzarella for last 5 minutes
3. Middle Eastern: Drizzle with tahini sauce and pine nuts
4. Grilled: Cook on BBQ for 4-5 minutes per side
COMMON MISTAKES TO AVOID:
• Overcrowding the pan
• Skipping the drying step
• Using too much oil
• Undercooking (eggplant should be very tender)
I’ve tested this recipe countless times in my kitchen, and it never fails to impress. The key is respecting each step – especially the salting process, which ensures perfectly tender, never bitter eggplant every time.
