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Savoring the Depths of Roasted Eggplant

Roasted Eggplant made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Fresh herbs for garnish optional

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the eggplants by slicing them into rounds or cubes, approximately 1-inch thick.
  3. Sprinkle salt over the slices and let them rest for 30 minutes.
  4. Rinse and pat the eggplant dry with a paper towel.
  5. In a large bowl, combine the eggplant, olive oil, black pepper, garlic powder, and smoked paprika.
  6. Spread the eggplant evenly onto a baking sheet lined with parchment paper.
  7. Roast in the oven for 25–30 minutes, flipping halfway through.
  8. Once golden brown and tender, remove from the oven and let cool slightly before serving.
  9. Garnish with fresh herbs if desired and serve.