Roasted Rosemary Eggplant Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Slice the eggplant into 1/2-inch thick rounds.
• STEP 3.In a large bowl, toss the eggplant slices with olive oil, minced garlic, chopped rosemary, salt, and pepper.
• STEP 4.Arrange the seasoned eggplant slices in a single layer on a baking sheet.
• STEP 5.Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and golden brown.
• STEP 6.Serve the roasted rosemary eggplant as a side dish or as a topping for salads or sandwiches.

Cooking Tips

• You can sprinkle some grated Parmesan cheese on top of the eggplant slices before roasting for added flavor.
• If you prefer a smoky flavor, you can grill the eggplant slices instead of roasting them in the oven.
• Make sure to slice the eggplant into even rounds to ensure even cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the roasted rosemary eggplant in the oven or microwave until heated through.
• Serve the dish as a side to grilled meats or as a vegetarian main course with a side of couscous or quinoa.