🍆 Mediterranean Roasted Eggplant with Tomato, Garlic & Herbs
✅ Ingredients
For the Eggplant:
2 large eggplants, sliced into rounds or lengthwise
3 tbsp extra-virgin olive oil
Salt & black pepper, to taste
For the Tomato-Herb Topping:
2 cups tomatoes (fresh diced or crushed canned)
3 garlic cloves, minced
1 small onion, finely chopped
¼ cup fresh parsley or basil, chopped
1 tsp dried oregano
1 tsp paprika (optional)
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
1–2 tbsp lemon juice (optional for brightness)
Optional Add-ins:
Crumbled feta
Black olives
Chili flakes
Fresh mint
🍲 Instructions
1. Prep the eggplants
Slice eggplants.
Sprinkle lightly with salt and let sit 10–15 minutes (reduces bitterness).
Pat dry with paper towels.
Brush with olive oil on both sides and season with pepper.
2. Roast
Preheat oven to 200°C (400°F).
Arrange eggplant slices on a baking sheet.
Roast 20–25 minutes, flipping once, until golden and soft.
3. Make the tomato-garlic sauce
Heat olive oil in a pan.
Add onions → sauté 2–3 minutes.
Add garlic → cook 30 seconds.
Add tomatoes, salt, pepper, oregano & paprika.
Simmer 8–10 minutes until slightly thickened.
Stir in lemon juice and herbs at the end.
4. Assemble
Place roasted eggplant slices on a plate.
Spoon warm tomato-herb sauce over the top.
Sprinkle more fresh herbs.
Add feta or olives if desired.
🌿 Serving Ideas
Serve with pita bread, flatbread, or rice.
Great as a mezze dish or vegetarian main course.
Leftovers taste even better the next day.
