Description
A simple and healthy recipe featuring eggplant slices brushed with oil and either grilled or roasted to bring out their rich, savory flavor. Perfect as a side dish, appetizer, or base for toppings.
Ingredients
Scale
- 1 large eggplant
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: garlic powder, paprika, or Italian herbs
Instructions
- Preheat your grill or oven to 400°F (200°C).
- Wash the eggplant and slice it into 1/2-inch thick rounds.
- Arrange the slices on a clean surface and lightly sprinkle with salt. Let sit for 10–15 minutes to draw out moisture, then pat dry with paper towels (optional but helps reduce bitterness).
- Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and any optional spices.
- Place the slices on a baking sheet or grill. Roast for 20–25 minutes (flipping halfway), or grill for 3–4 minutes per side until golden and tender.
- Serve warm as a side, layer in sandwiches, or top with cheese and tomato for a simple appetizer.
Notes
- Great with a drizzle of balsamic glaze or tahini sauce.
- You can cut the eggplant lengthwise for use in lasagna-style dishes.
- Leftovers can be stored in the fridge and used in wraps or salads.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: eggplant, roasted eggplant, grilled eggplant, vegan side, easy vegetables