This quick and easy vegan side dish is created with roasted eggplant and is seasoned with smoky paprika and garlic.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 eggplant, cut crosswise into 1/2-inch slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
- Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
Reviews
Change things very slightly as I’m inclined to do. Sliced the eggplant end to end (after cutting away the top and bottom) and added a very small amount of Daiya Shreds. I was shocked at how tasty this was and I’ll definitely be eating more eggplant in the future thanks to this recipe.
My husband and I both LOVED this recipe for roasted eggplant. I felt that there was just the right amount of spices and seasoning. The inside was soft but the outside was nice and crispy. Will absolutely be making this recipe again!
Need to add more olive oil and salt next time.
This was delicious! The only change I made was to cut the eggplant a little thinner than the 1/2 inch. I will make this frequently and it will be one of my favorite ways to make eggplant.
They came out perfect! My roommate and I ate the whole batch just by themselves. I did “sweat” the eggplants before adding the toppings (this is where you coat them in salt and let them sit for an hour, then rinse them off). This removed the bitterness and also made them salty, so I didn’t add salt at the end. I also put seasoned breadcrumbs on them after the oil but before the other seasonings. Delicious.
Very tasty indeed
Reduced salt; baked for 30-minutes and let stand for 5 before digging in. Delicious!
I will make it again with a few changes – make sure the seasoning does not clump in one area of the slice, also I would use less salt. I followed the advice of keeping it in the oven for a little longer. I liked the crispiness of the eggplant.
i modified the seasonings and served it as the main. after brushing each piece with olive oil, i seasoned with onion powder*, paprika, garlic powder, italian seasoning, and salt*. i will likely brush the sides with garlic as well the next time and leave in the oven a tad longer so that the final presentation is crispy. *new seasoning
This recipe is simple and easy to do. My family said the eggplant needed more garlic and maybe some cajun seassoing. So, next time I make this I will add fresh garlic and roast on the grill.