🍆 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.