Baked Eggplant with Herbs
This Baked Eggplant with Herbs recipe is a simple yet delicious dish that is perfect as a side or main dish. The eggplant is baked to perfection and seasoned with a blend of herbs and spices, making it flavorful and aromatic. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
62 kcal
Protein
1 g
Carbs
9 g
Fat
3 g
Fiber
5 g
Ingredients
Egg Plant
2 cup, sliced (400g)
Olive Oil
0.5 tbsp (7.5g)
Dried Oregano
1 tsp (2g)
Dried thyme
1 tsp (2g)
Garlic Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Fresh basil leaves (Chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Arrange the sliced eggplant rounds on the baking sheet.
Drizzle olive oil over the eggplant rounds.
Sprinkle dried oregano, dried thyme, garlic powder, salt, and freshly ground black pepper over the eggplant rounds.
Use your hands to toss the eggplant slices so that they are evenly coated with the oil and seasonings.
Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and lightly browned.
Remove from the oven and transfer the eggplant slices to a serving plate.
Garnish with fresh parsley or basil leaves.