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Thyme and Garlic Roasted Eggplant
Savor the rich, earthy flavors of roasted eggplant infused with aromatic thyme and zesty garlic. This delightful dish not only celebrates the humble eggplant, a staple in Mediterranean cuisine, but also showcases the versatility of fresh herbs. Whether served as a vibrant side dish or a satisfying main course, this recipe is a testament to the beauty of simple ingredients coming together to create something truly delicious. Perfect for summer gatherings or cozy family dinners, this roasted eggplant will transport your taste buds to sun-kissed gardens filled with fragrant herbs.
Servings: 4
Ingredients
- Eggplant
- 2 medium, sliced into 1/2-inch rounds
- Garlic
- 4 cloves, minced
- Fresh thyme
- 2 tablespoons, chopped
- Olive oil
- 3 tablespoons
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Balsamic glaze
- optional, for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the eggplant into 1/2-inch rounds and arrange them in a single layer on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, chopped thyme, salt, and black pepper until well combined.
- Generously brush the olive oil mixture onto both sides of the eggplant slices, ensuring they are well coated.
- Roast the eggplant in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and tender.
- If desired, drizzle the roasted eggplant with balsamic glaze before serving for an extra layer of flavor.
- Serve hot as a side dish, or as a main course paired with a fresh salad or grain dish.
Dietary Information
Servings: 4 • Dish Type: Side Dish • Prep Time: 10 minutes • Cook Time: 25 minutes • Calories: 130 • Fat: 9g • Carbs: 10g • Protein: 2g • Sodium: 280mg • Sugar: 2g
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