Smoky Roasted Eggplant Rounds (Printable Version)
Tender smoky eggplant rounds roasted with smoked paprika, garlic, parsley, olive oil and optional pomegranate.
# Ingredient List:
→ Produce
01 - 2 medium eggplants
02 - 2 cloves garlic, minced
03 - 2 tablespoons fresh parsley, finely chopped, plus more for garnish
→ Oils & Condiments
04 - 3 tablespoons olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
08 - 1/4 cup pomegranate seeds
09 - 1 tablespoon tahini
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash and trim the ends from eggplants. Cut into 1/2-inch thick rounds.
03 - Place eggplant rounds in a single layer on the prepared baking sheet.
04 - In a small mixing bowl, combine olive oil, smoked paprika, sea salt, black pepper, and minced garlic.
05 - Use a pastry brush to coat both sides of each eggplant slice evenly with the oil mixture.
06 - Roast in the oven for 25 to 30 minutes, flipping slices halfway through, until tender and golden brown.
07 - Transfer roasted eggplant to a serving platter. Drizzle with additional olive oil and sprinkle with fresh parsley. For added texture and flavor, top with pomegranate seeds and a drizzle of tahini if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The hint of smokiness transforms everyday eggplant into a crowd-pleaser that's hard to put down.
- Quick to prepare and easily customizable, it quietly stands out at any table.
02 -
- Rushing the eggplant means tough slices—give them time to soften and brown for best flavor.
- Flipping them with a spatula became much easier after I started lining the pan with parchment paper.
03 -
- Let the rounds rest on the baking sheet for a couple minutes—they firm up and lift off without sticking.
- A hint of lemon juice over the finished dish makes every flavor pop a little brighter.