Herb Roasted Eggplant
This roasted eggplant recipe is baked to tender perfection with golden edges and a savory herb seasoning. Customize the flavors by swapping out the herbs and spices to suit your taste!
Servings: 4 servings
Ingredients
- 1-½-2 pounds eggplants (I used 3 Asian eggplants)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped rosemary
- Fresh herb sprigs for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Rinse the eggplants and wipe dry with a paper towel. Slice off the stem tops and a thin sliver from the end. Place the slices in a colander and sprinkle with
- Slice the eggplants into 1-½ inch thick slices and arrange on the prepared baking sheet and brush with oil.
- In a small dish, combine the garlic powder, dried thyme, dried rosemary, cumin powder and salt.
- Sprinkle the eggplant slices lightly with the herb mixture, turn the slices over and repeat with the oil and herb mixture.
- Transfer the baking sheet to the oven and roast for 20 minutes then turn each slice over and roast for an additional 10 to 15 minutes or until brown and tender when pierced with a paring knife.
Notes
- I used Asian eggplants because they have a sweeter flavor and do not need to be salted to reduce any bitterness that can be associated with the larger globe eggplants. However, any type of eggplant will work.
- If the slices are tender but not quite as brown as you like, place them under a hot broiler until browned to your liking.
- Herb swaps: Customize the flavors by swapping the dried herbs. Try oregano, marjoram, or even smoked paprika for a twist. Fresh basil or parsley also make great garnishes.
- Serving ideas: Serve as a side dish, layer into sandwiches, or chop and toss into a salad.
Nutrition
Serving: 1 serving | Calories: 166kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 295mg | Potassium: 405mg | Fiber: 5g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
