Imagine a dish that transforms the humble eggplant into a crispy, golden masterpiece that will make your taste buds dance with joy! This Rosemary and Olive Oil Roasted Eggplant is not just a side dish – it's a flavor explosion that will elevate your cooking game and impress even the most discerning food lovers. With just a few simple ingredients and a touch of culinary magic, you'll create a restaurant-worthy dish that's both vegan-friendly and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the eggplants thoroughly and pat dry with paper towels. Trim off the stem ends and cut the eggplants into uniform 1-inch thick rounds or half-moons, depending on your preference.
- In a small bowl, combine the olive oil, chopped fresh rosemary, salt, and freshly ground black pepper. Whisk together to create a fragrant herb-infused oil.
- Place the eggplant pieces in a large mixing bowl. Pour the rosemary olive oil mixture over the eggplant and gently toss to ensure each piece is evenly coated. Use your hands to massage the oil and herbs into the eggplant slices.
- Arrange the eggplant pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast evenly and develop a golden, crispy exterior.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the eggplant pieces halfway through cooking to ensure even browning.
- The eggplant is done when it becomes tender, golden brown, and slightly crispy at the edges. The internal texture should be soft and creamy.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with additional fresh rosemary if desired.
- Serve hot as a side dish, appetizer, or as part of a larger Mediterranean-inspired meal.
Tips
- • Choose firm, glossy eggplants with smooth, unblemished skin for the best results. • Don't skip the salting step if you want to remove any potential bitterness – let the eggplant slices sit with salt for 15 minutes before patting dry. • Use fresh rosemary if possible – the flavor is incomparably more vibrant than dried herbs. • For extra crispy edges, make sure the eggplant pieces are not overcrowded on the baking sheet. • Adjust cooking time slightly depending on the thickness of your eggplant slices – thinner pieces will cook faster. • For added flavor, try sprinkling some nutritional yeast or grated parmesan (if not vegan) over the eggplant before the final few minutes of roasting. • Let the eggplant rest for a few minutes after roasting to allow the flavors to settle and the texture to become perfectly tender.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
