Mediterranean Roasted Eggplant

Mediterranean Roasted Eggplant

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 2 medium eggplants, cut into 1-inch cubes or thick slices
• 3 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Toppings

• 2 tbsp chopped fresh parsley
• 2 tbsp toasted pine nuts (optional)
• ¼ cup pomegranate seeds (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin the tahini)
• Pinch of salt

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
2. Toss the eggplant with olive oil, garlic powder, smoked paprika, cumin, oregano, salt, and pepper.
3. Spread in a single layer on the baking tray.
4. Roast for 30–35 minutes, turning once halfway through, until the eggplant is tender with golden, crispy edges.
5. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth.
6. Transfer the roasted eggplant to a serving platter. Drizzle with tahini sauce and sprinkle with parsley, toasted pine nuts, and pomegranate seeds.

Serving Suggestions

• Serve with warm pita bread.
• Pair with grilled chicken, lamb, or fish.
• Add to grain bowls with quinoa or couscous.
• Enjoy as part of a Mediterranean mezze platter.