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Robin Ward

Spiced Roasted Eggplant

A healthy, Mediterranean-inspired roasted eggplant recipe bursting with warm spices, smoky flavor, and tender texture—perfect for effortless weeknight cooking.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Course: #mezze, Appetizer, Side Dish
Cuisine: #Mediteranean, Middle Eastern
Ingredients Equipment Method

Ingredients
  

  • 3 small eggplants (1½ pounds) Choose the smallest eggplants you can find—ideally Chinese or Italian varieties—as they tend to have fewer, smaller seeds and a more tender texture.
  • ¾ cup olive oil
  • 3 garlic cloves, finely grated
  • 1 Tbsp ground cumin
  • ½ tsp kosher salt (such as Diamond Crystal)
  • ¼ tsp crushed red pepper flakes (Or use gochugaru in place of red pepper flakes for gentler heat and rich red hue.)

Equipment

  • sheet pan or baking tray

Method
 

  1. Heat the oven to 450 degrees and line a sheet pan with parchment paper.
  2. Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into ½”-¾” rounds and place on the lined pan.
  3. Make your spice oil by combining the olive oil, garlic, cumin, salt and red-pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, then flip each one over and repeat on the second side.
  4. Roast for 20 minutes, then use a spatula to flip over each round. Roast for another 10 minutes, or until soft, browned and crisp.