Ingredients
- 2 medium eggplants
- 3 tbsp olive oil
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp sesame seeds, optional
Instructions
- Preheat oven to 425°F (220°C).
- Wash the eggplants and slice them into thick rounds or long slices.
- Arrange the slices on a lined baking sheet.
- Mix olive oil, garlic, parsley, oregano, red pepper flakes, salt, pepper, and lemon juice.
- Brush the garlic-herb mixture generously over both sides of the eggplant.
- Roast for 20–25 minutes, turning halfway through, until tender and lightly browned.
- Sprinkle with sesame seeds and extra fresh parsley.
- Serve warm as a side dish, appetizer, or Mediterranean-style vegetable plate.
Nutrition Info
Estimated per serving, assuming 4 servings:
- Calories: ~150–170 kcal
- Protein: ~2 g
- Carbohydrates: ~10 g
- Fiber: ~4 g
- Fat: ~12 g
- Saturated Fat: ~2 g
- Sodium: ~300 mg
Nutrition varies with the size of the eggplants and amount of olive oil used. Raw eggplant itself is about 25 calories, 5.9 g carbs, 1 g protein, and 3 g fiber per 100 g according to USDA-derived data.
Q&A
Q: Can I make this without an oven?
A: Yes. Cook the eggplant slices in a skillet over medium heat until tender and golden on both sides.
Q: Can I use dried parsley?
A: Yes. Use about 2 teaspoons dried parsley instead of fresh.
Q: Can I make it less spicy?
A: Absolutely. Reduce or skip the red pepper flakes.
Q: Can I prepare it ahead of time?
A: Yes. Roast it ahead and refrigerate for up to 3 days. Reheat before serving.
Q: What can I serve with it?
A: It pairs well with grilled chicken, fish, rice, couscous, hummus, or warm pita.
Q: Is this Mediterranean-style?
A: Yes—the combination of eggplant, olive oil, garlic, herbs, lemon, and sesame fits well with Mediterranean-inspired cooking.