This easy roasted eggplant is perfect for a weeknight meal. Taking just a few minutes to put together, all you need to do is put it in the oven and forget about it until the timer goes off.
Seasoned with aromatic spices, the eggplant is great as a side dish to your main course, or you can have it with some pasta dressed with olive oil, salt, and pepper for a simple and delicious vegetarian meal. Add crumbled feta cheese for an additional flavor boost.
This recipe serves 4.
1 lb Italian eggplant (about 3 large fruits)
½ tsp kosher salt
1 tbsp ground coriander
2 tsp smoked paprika
½ tsp ground turmeric
3 tbsp + 1 tbsp olive oil, separated
Half a lemon
Preheat the oven to 400°F. Line a baking sheet with foil.
Cut the eggplant into 1" pieces and place into a bowl. Sprinkle the salt over the pieces and toss. Let sit for 5-10 minutes; some moisture will release from the fruit as it sits.
In a small bowl, combine the coriander, paprika, and turmeric. Toss to mix.
Drizzle the 3 tbsp of olive oil over the eggplant and toss to coat evenly, then sprinkle the spices over top and toss again until each piece is evenly covered in spices.
Lightly grease the foil with the remaining 1 tbsp olive oil, and spread the eggplant onto the sheet in one even layer. Roast 20-24 minutes, rotating halfway through, until the eggplant is tender.
When the eggplant is cooked, pull the baking sheet from the oven and squeeze the juice from half a lemon over the eggplant and season with freshly cracked pepper. Toss again to coat and garnish with chopped fresh parsley and crumbled feta, if desired.
Buy the spices you need to make this recipe!