Oven Roasted Eggplant
Deliciously spiced, this 6-ingredient, clean eating, super easy oven roasted eggplant recipe is a nutritious vegan side dish to add to your dinner table.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Italian Eggplants
- 3 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp chili powder (optional)
- 4 tbsp olive oil
- salt and pepper to taste
- handful of parsley (optional)
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Lightly rinse and dry the eggplant and then chop them into 1/2 or slices. Cut the slices into 4 or 6 so you have bite sized chunks and place eggplant chunks in a heap on a lined baking tray. (I used a silpat to line the tray)
- 3
In a separate bowl, mix the oil, coriander, smoked paprika, turmeric, and chili powder together. Then pour this spiced sauce over the eggplant.
- 4
Using your hands or a spoon, toss the eggplant so the chunks are coated well with the sauce. Spread out the eggplant chunks on the sheet pan and place in the oven.
- 5
Bake at 400 degrees F for 20 - 22 minutes. Turn the oven to broil on low and broil the eggplant for 2-3 minutes, until slightly crisp.
- 6
Remove from oven and season with salt and pepper to taste.
- 7
Garnish with parsley and enjoy!