Spiced Mediterranean Roasted Eggplant (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 medium eggplants, sliced into 1-inch thick rounds
02 - 1/4 cup extra virgin olive oil

→ Seasoning Blend

03 - 2 teaspoons garlic powder
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried oregano
07 - Sea salt and freshly ground black pepper, to taste

→ For Garnish

08 - 2 tablespoons fresh parsley, finely chopped

# Instructions:

01 - Position a rack in the center of your oven and preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - Wash the eggplants and trim off the stem ends. Slice them into rounds approximately 1-inch thick - not too thin or they'll burn, not too thick or they won't cook through properly. Place the slices in a large mixing bowl.
03 - Drizzle the olive oil over the eggplant slices. In a small bowl, mix together the garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper. Sprinkle this spice mixture evenly over the eggplant.
04 - Using clean hands or tongs, gently toss and turn the eggplant slices until they're all evenly coated with the oil and spice mixture. Make sure to get the seasoning on both sides of each slice for maximum flavor.
05 - Arrange the seasoned eggplant slices in a single layer on the prepared baking sheet, ensuring they don't overlap. This allows them to roast properly rather than steam, giving you better texture and caramelization.
06 - Place the baking sheet in the preheated oven and roast for approximately 20 minutes, or until the eggplant is tender when pierced with a fork and golden brown on the outside. For even browning, you can flip the slices halfway through cooking time.
07 - Remove the roasted eggplant from the oven and transfer to a serving platter. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm or at room temperature for the best taste and texture.

# Notes:

01 - This dish can be served hot, at room temperature, or even cold, making it perfect for meal prep or entertaining.
02 - For a more substantial dish, try topping the roasted eggplant with crumbled feta cheese, a drizzle of tahini sauce, or a sprinkle of toasted pine nuts.
03 - Leftovers can be refrigerated for up to 3 days and are delicious added to salads, grain bowls, or sandwiches.

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