Mediterranean Roasted Eggplant
From Italy to Croatia, I could not get enough eggplant. 🍆 Thankfully, this Mediterranean staple shows up at breakfast, lunch, and dinner, so it was never an issue 😉. Roasted to tender perfection with olive oil and herbs, eggplant takes on a rich, savory flavor that pairs beautifully with just about anything. This simple recipe highlights oregano, basil, and rosemary for that classic Mediterranean vibe, making it a delicious side dish or base for your favorite grain bowls, salads, or pasta. Be sure the slice the eggplant thin!
Equipment
- baking sheet
Ingredients
- 1-2 eggplant (depending on size) sliced thin
- 3 Tablespoons olive oil
- 1 1/2 teaspoon oregano dried
- 1 1/2 teaspoon basil dried
- 1 1/2 teaspoon rosemary dried
- salt to taste
- freshly ground pepper to taste
- optional: red pepper flakes balsamic glaze drizzle
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, toss eggplant with olive oil, dried oregano, dried basil, and dried rosemary. Season with salt and pepper.
- Evenly spread eggplant on prepared baking sheet.
- Roast in the oven for 30-35 minutes, flipping the eggplant halfway.
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