Ingredients
2 medium eggplants (sliced into 1-inch rounds or lengthwise halves)
4 tbsp olive oil
4 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried thyme (or fresh sprigs)
1 tsp dried rosemary
½ tsp paprika (optional, for smokiness)
Salt & black pepper to taste
2 tbsp fresh parsley or basil (chopped, for garnish)
1 tbsp lemon juice (for finishing)
Instructions
1. Prep the Eggplant
Slice eggplants and sprinkle with a little salt.
Let rest for 20 minutes to draw out excess moisture and bitterness.
Pat dry with a paper towel.
2. Season
In a bowl, mix olive oil, garlic, oregano, thyme, rosemary, paprika, salt, and pepper.
Brush this mixture generously over eggplant slices.
3. Roast
Preheat oven to 200°C (400°F).
Arrange eggplant on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
4. Finish & Serve
Drizzle with lemon juice.
Sprinkle fresh parsley or basil on top.
Serve warm as a side dish, mezze platter item, or over couscous/quinoa.