On a leisurely Saturday afternoon, with sunshine filtering through your kitchen curtains, you might find yourself craving something that balances cozy comfort with a touch of class. Enter this oven-roasted eggplant recipe. Each slice of eggplant emerges from the oven tender and rich, coated in a garlicky olive oil mixture that adds just the right amount of zing. Accentuated by smoked paprika and a hint of cumin, these slices are then beautifully topped with bright pomegranate seeds and crumbly feta cheese—a feast for the eyes as well as the palate. It's an ideal dish for sharing at family dinners or savoring solo on those nights when only something delectable will do. This Mediterranean-inspired creation won't just satisfy your hunger; it'll make its way into your rotation of beloved recipes.
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Imagine a lazy weekend afternoon, sunlight dancing in your kitchen, and a craving for comfort with a touch of elegance. This roasted eggplant dish is that perfect blend. Embraced by garlicky olive oil, each slice awaits vibrant pomegranate bursts and crumbly feta. The spices transport you to the Mediterranean coast with every bite. Whether shared at dinner or savored solo, this dish promises to satisfy your stomach and steal your heart.
Steps to follow
1
Slice the eggplants into 1/2 inch thick rounds.
2
In a small bowl, mix olive oil, salt, pepper, and minced garlic.
3
Brush both sides of the eggplant slices with the olive oil mixture.
4
Arrange the eggplant slices on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25 minutes, or until golden and tender.
5
Once roasted, sprinkle the eggplants with smoked paprika, cumin, and lemon juice. Then, garnish with chopped parsley, pomegranate seeds, and crumbled feta cheese before serving.
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