Description
Tender roasted eggplant slices infused with garlic, smoked paprika, and oregano, finished with fresh parsley and crumbled feta. A vibrant, plant-forward side dish that highlights Mediterranean flavors.
Ingredients
1 large eggplant, sliced 1/4-inch thick
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped
Fresh feta cheese, crumbled (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss eggplant slices with olive oil, garlic, smoked paprika, oregano, salt, and pepper
Arrange on a baking sheet in a single layer
Roast for 20-25 minutes until tender and caramelized
Sprinkle with fresh parsley and feta just before serving
Notes
Omit feta for a vegan version
Add a squeeze of lemon juice for brightness
Store leftovers in an airtight container for 2-3 days