Ingredients
For the Main Component:
2 large Italian eggplants, sliced into 1-inch rounds or wedges
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
For the Secondary Component:
4 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
For the Sauce / Layer / Topping:
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil (for finishing)
1/4 cup fresh flat-leaf parsley, chopped
For Garnish (optional):
2 tbsp toasted pine nuts
1 tbsp balsamic glaze
A dusting of grated Parmesan cheese
Directions
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, toss the eggplant slices with olive oil, salt, and black pepper until evenly coated.
Spread the eggplant in a single layer on the baking sheet. Ensure the pieces aren’t overlapping to allow for proper browning.
Roast for 15 minutes.
While roasting, mix the minced garlic, oregano, smoked paprika, and red pepper flakes in a small bowl with a teaspoon of olive oil.
Remove the pan from the oven, flip the eggplant slices, and evenly distribute the garlic-herb mixture over each piece.
Return to the oven and roast for another 10 to 12 minutes until the eggplant is tender and the garlic is golden and fragrant.
Transfer the roasted eggplant to a serving dish.
Drizzle with lemon juice and the finishing olive oil while still hot.
Garnish with fresh parsley, toasted pine nuts, and a drizzle of balsamic glaze if desired.
Nutritional Info (per serving, serves 4)
Calories: 145
Protein: 2g
Carbohydrates: 11g
Fat: 11g
Fiber: 5g
Sugar: 5g
Sodium: 590mg