Oven Roasted Eggplant Slices Recipe

These babies go with pretty much anything, just add tahini and enjoy!

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“Textured, savory, spicy, and sweet, this roasted eggplant syrup with dressing has it all!”

Tzivya Oren

Original Recipe Author

If you’re on the hunt for a hearty side dish to pair with your brunch, lunch, or dinner this recipe for oven-roasted eggplant slices is a fantastic match!

It’s creamy, chewy, and savory with a kick of spice and smoky sweetness – talk about delicious!

Oven Roasted Eggplant Slices Recipe

These babies go with pretty much anything, just add tahini and enjoy!

5 from 1 vote

Rate

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Ingredients

▢ 1-2 eggplants (washed and sliced)
▢ 3 tbsp. olive oil
▢ 1 tsp. sweet red paprika
▢ 1/4 tsp. black pepper

Dressing:

▢ 2 tbsp. lemon juice
▢ 1 tbsp. olive oil
▢ Some salt
▢ Black pepper
▢ 1 tsp. date syrup
▢ ½ tsp. Dijon mustard
▢ ½ tsp spicy hot pepper dip
▢ Parsley (finely chopped)
▢ 2 stalks of scallion or chives
▢ 2 garlic cloves (sliced thin)

Instructions

Eggplant slices:

Line a baking pan with parchment paper.
Arrange the eggplant slices in the pan.
In a bowl, mix 3 tablespoons of olive oil with a teaspoon of red paprika and 1/4 a teaspoon of black pepper.
Using a silicone baking brush, brush each eggplant slice with the oil mixture and be sure to cover both sides.
Heat your oven to 400°F (200°C).
Place the baking pan inside.
Let the eggplant slices cool until they become a golden color.
Remove the pan and allow the eggplant slices some time to cool.

Dressing:

In a bowl, mix all the dressing ingredients well.
After they cool down, transfer the eggplant slices into a large bowl.
Pour the dressing over the eggplant slices and toss them to coat evenly.
Garnish with parsley, scallion/chives, and sliced garlic.
Allow the coated slices to rest to soak up and develop flavor.

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