Smoky Roasted Eggplant
This dish involves roasting eggplant slices until they develop charred, smoky edges and a tender interior. The main ingredients are eggplant, olive oil, and seasonings, resulting in a dish with a soft, almost silky texture and rich, caramelized flavors. The final appearance showcases browned, slightly crispy edges with a deep, smoky aroma.
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Calories: 150kcal
Servings: 4
Equipment
- Baking sheet or grill pan
- Chef's Knife
- Brush for oil
Ingredients
- 2 medium eggplants firm, shiny
- 2 tbsp olive oil extra virgin preferred
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 clove garlic minced
- 1 tsp smoked paprika optional for extra smoky flavor
Instructions
- Preheat your oven to 425°F (220°C). Slice the eggplants into rounds about ½ inch thick, aiming for even pieces that cook uniformly.
- Brush both sides of each eggplant slice with olive oil using a pastry brush. This helps them develop a golden, smoky crust as they roast.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper or a silicone mat, ensuring they don't overlap for even roasting.
- Sprinkle salt, pepper, and smoked paprika evenly over the slices, then scatter the minced garlic on top for added aroma and flavor.
- Place the baking sheet in the oven and roast for about 25-30 minutes, until the edges are charred and crispy, and the eggplant is tender when pierced with a fork.
- Remove the eggplant from the oven, and let it cool slightly. The smoky aroma and the caramelized edges should be prominent and inviting.
- Transfer the roasted eggplant slices to a serving platter or bowl. Serve warm or at room temperature, enjoying the tender, smoky bites with your favorite sides or toppings.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Sugar: 7g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg