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Roasted Eggplant


  • 1 medium sized eggplant, cut into large chunks

  • 2 Tbsp extra virgin olive oil

  • 4 cloves garlic, minced

  • 1/2 teaspoon paprika

  • black pepper

  • sea salt

  • handful fresh parsley, chopped


1. Preheat oven to 375F.

2. Rinse and dry eggplant.

3. Cut eggplant into large chunks, place in a bowl and let it sit for 30 minutes.

4. Spread eggplant on a parchment lined baking sheet and toss with olive oil, garlic, paprika, black pepper and sea salt.

5. Roast for about 45 minutes, tossing a few times.

6. Serve with a drizzle of olive oil, parsley, salt and pepper to taste, or top with my Herb Tahini Sauce!

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