Roasted Eggplant Recipe

I concur that this recipe serves as a solid foundation. I decided to enhance it by incorporating extra olive oil and mixing in a generous portion of minced garlic. Additionally, I included dried basil along with the salt and pepper. My husband, who is a fan of eggplant, thoroughly enjoyed this dish.

I enhanced the flavor of the pieces by sprinkling them with garlic powder, fresh basil, and oregano after basting them with olive oil, and they turned out delicious. However, when I tried brushing a few with lemon after roasting, I didn't enjoy the taste of them with this addition.

I decided to dice the eggplant for a salad instead of serving it as a side dish. If you plan to serve it on its own, consider adding more seasoning. When cutting the eggplant into smaller pieces, remember to reduce the cooking time slightly. While I may not choose to serve it as a side, it worked wonderfully in a salad with mixed greens, a tangy homemade lemon dressing, and a touch of dried cranberries. I relished this dish for lunch alongside some club crackers and would happily offer it to dinner guests.

Baked for 33 minutes and turned out delicious! I enhanced the flavor by mixing a Greek spice blend with olive oil before brushing it on. Squeezed a few drops of lemon juice over each slice and sprinkled some Parmesan after baking. Will definitely be making this again.

I am not confident in my cooking skills, but this recipe was incredibly simple to follow. I stuck to the instructions and the result was fantastic! I incorporated it into a salad with julienned sun-dried tomatoes, feta cheese, and grated beets. Tossed in a dressing of lemon juice, olive oil, salt, and pepper, it made for a satisfying and tasty meal!

Sure! Here is a rewritten version: "I roasted onions and bell peppers, then sprinkled them with parmesan cheese and garlic powder. It was delicious!"

I followed the recipe but had to make one substitution as I was out of lemons, so I used a mandarin orange instead. The dish turned out well, my family enjoyed it, and they even mentioned they would be happy to have it again in the future. To me, that's a definite sign of a successful dish!

I adore eggplant but was getting weary of fried eggplant. This recipe is fantastic - it can be enjoyed hot or cold.

I cooked this dish in the air fryer and sliced it instead of quartering it! It was absolutely delicious and incredibly easy to make.

Absolutely scrumptious! I utilized black truffle olive oil (perfect for almost any vegetable), a fragrant garlic herb seasoning, a pinch of garlic salt, freshly ground black pepper, a dusting of Parmesan cheese, and a touch of shredded Parmesan. These small extras fit perfectly into my dietary preferences :) And let's not overlook the refreshing squeeze of fresh lemon at the finish...delightful!

I have always been a fan of eggplant dishes, but I've never had much luck cooking with it as it usually turns out either undercooked or with a strange taste. However, this recipe was a game-changer for me. The first time I tried it, I followed the simple instructions and seasoned the eggplant with olive oil, salt, pepper, and lemon juice. The second time around, I decided to get creative and added tomato sauce, red pepper flakes, and shredded mozzarella cheese. The result was an incredibly delicious dish that was surprisingly easy to make. I plan on using this recipe as a base going forward, and I'm excited to experiment with adding ingredients like peppers or mushrooms in the future.

This recipe is fantastic! Following the suggestion of another reviewer, I salted the ingredients first and then drained them after 30 minutes. I also like to top it off with a sliced tomato and a sprinkle of cheese before serving. I've thought about roasting the tomato slice for a couple of minutes, but I haven't tried that yet.

The same as described. Absolutely delightful!

This is a fantastic recipe as a base. I like to personalize it a bit by cutting the vegetables into different shapes depending on my recipe or meal. Sometimes I go for rounds, other times I prefer to dice them into chunks for easier preparation. I mix oil, acid (vinegar or lemon/lime juice), a pinch of salt, and spices that complement the rest of my meal in a large salad bowl. Then I add the vegetable chunks and toss them until they are well coated. This method ensures that the vegetables are evenly coated, and I find that I need less oil—especially since eggplant tends to soak it up. After coating the pieces, I arrange them on a baking sheet to roast. Next, I use the same bowl to prepare my salad dressing by adding more ingredients, then mixing in the salad components. This way, the dressing complements the flavor of the roasted eggplant. Plus, I only have one bowl to wash! This technique works well for all roasted vegetables, and I use it about three times a week with whatever vegetables I have available.

Simple and delightful! Eggplant is definitely my top vegetable choice. I sliced it into rounds, sprinkled grated parmesan on top, and served it warm straight from the oven. I always like to keep a bit of crunch in my eggplant dishes, and this recipe nailed it. The guests absolutely loved it!