Smoky Roasted Eggplant Coins (Printable Version)
Golden roasted eggplant rounds seasoned with smoked paprika and garlic, finished with parsley and lemon.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Garnish
07 - 2 tablespoons chopped fresh parsley (optional)
08 - 1 tablespoon toasted sesame seeds (optional)
09 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash and trim the eggplants, then slice into 1/2-inch thick rounds.
03 - Arrange the eggplant rounds in a single layer on the prepared baking sheet.
04 - In a small bowl, combine the olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Mix well.
05 - Brush both sides of each eggplant coin evenly with the seasoned oil mixture.
06 - Roast in the oven for 20–25 minutes, flipping halfway through, until the coins are golden and slightly crispy at the edges.
07 - Transfer to a serving platter. Sprinkle with fresh parsley and toasted sesame seeds if desired. Serve warm with lemon wedges.
# Expert Advice:
01 -
- Five ingredients you probably already have transform plain eggplant into something genuinely addictive with crispy edges and a creamy center.
- They disappear fast at gatherings and nobody believes how little effort went into them.
02 -
- Slice too thin and they turn to leather so stick to a solid half inch thickness.
- Skipping the flip means one side chars while the other stays pale and sad.
03 -
- Press gently on the center of a roasted coin and if it springs back with a slight give it is perfectly done.
- Toasting sesame seeds in a dry pan for thirty seconds transforms them from decoration into something truly special.