Ingredients
Scale
- 2 medium eggplants, sliced into 1-inch rounds
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the eggplant by slicing it into 1-inch rounds.
- Add olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper to a bowl.
- Toss the eggplant slices in the bowl to coat evenly.
- Arrange the coated eggplant on a baking sheet.
- Roast in the oven for 25-30 minutes until golden brown and tender.
- Garnish with fresh parsley and serve warm.
Notes
Serve as a side dish or toss with pasta or salad for a hearty meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg