Smoky Roasted Eggplant Slices (Printable Version)
Smoky roasted eggplant rounds brushed with spiced olive oil, roasted until golden and finished with lemon and parsley.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, trimmed
→ Oils & Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional Garnishes
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh lemon juice
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Wash and trim the eggplants, then cut into ½-inch thick rounds.
03 - In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper until well combined.
04 - Arrange eggplant slices in a single layer on the prepared baking sheet. Brush both sides of each slice generously with the seasoned oil mixture.
05 - Roast for 25 to 30 minutes, flipping once halfway through, until the slices are golden brown and fork-tender.
06 - Remove from the oven. Drizzle with lemon juice and sprinkle with chopped parsley if desired. Serve warm.
# Expert Advice:
01 -
- It transforms plain eggplant into something smoky and irresistible with just a handful of pantry spices.
- You do not need any special skills or equipment beyond a baking sheet and a little patience while the oven works its magic.
02 -
- Slicing the eggplant unevenly means some pieces will burn while others stay rubbery so take your time with the knife.
- Do not skip flipping halfway through because the bottom will blacken and the top will stay pale and underseasoned.
03 -
- Sprinkle the salt on the raw slices and let them sit for ten minutes before oiling to draw out bitterness and help them absorb more flavor.
- The eggplant is done when it looks slightly wrinkled and collapses softly when you press it with a fork not when it looks perfectly smooth.