Simple and Flavorful Baked Eggplant: A Healthy and Delicious Side Dish

A tasty and easy side dish for any dinner, baked aubergine may also make a delicious vegetarian main course. Garlic, oregano, and basil are a wonderful combination with eggplant’s rich flavour and soft texture. This is a simple dish that lets the eggplant’s inherent flavours shine through while providing a healthier substitute for frying. Fresh herbs like parsley or basil provide a burst of freshness, while a sprinkling of Parmesan cheese lends a hint of richness. This roasted aubergine will fill you up whether you’re searching for a tasty side dish for your Mediterranean-inspired meal or a simple weekday meal.

Ingredients:

1. 1 large eggplant, sliced into 1/2-inch thick rounds
2. 2 tablespoons olive oil
3. 1 teaspoon garlic powder
4. 1 teaspoon dried oregano
5. 1 teaspoon dried basil (or fresh if available)
6. Season with salt and freshly ground black pepper to taste.
7. 1/4 cup grated Parmesan cheese (optional)
8. Optional: Garnish with freshly chopped basil or parsley

Guidelines:

1. Get the Oven Ready: To preheat, set your oven to 400°F (200°C). To keep the eggplant slices from sticking, gently oil or line a baking pan with parchment paper.
2. Prepare the Eggplant: Arrange the sliced rounds of eggplant in a single layer on the baking sheet that has been prepared. You may need to bake your aubergine in batches or use two baking sheets if it’s really big.
3. Spice up the aubergine: Combine the olive oil, dried basil, dried oregano, and garlic powder in a small bowl. Every aubergine slice should have an equal coat of the mixture on both sides.
4. Optional: Top the eggplant slices with Parmesan cheese by evenly sprinkling it on top. The velvety texture of the baked aubergine will be complemented by the savoury, somewhat crunchy coating that the cheese will offer.
   Bake the Eggplant: Bake the eggplant slices for 20 to 25 minutes, or until they are soft and have a golden brown rind, after placing the baking sheet in the preheated oven. After baking, you may broil them for a further two to three minutes if you’d like them to be a little crispier.
5. Garnish and Serve: After baking, take the aubergine out of the oven and let it a few minutes to cool before serving. If desired, sprinkle some freshly chopped parsley or basil on top. Warm baked aubergine may be served as a side dish or as the foundation for a fancier meal, such as a Mediterranean grain bowl or aubergine Parmesan.

You may eat this tasty and straightforward roasted aubergine as a side dish or as part of a more substantial dinner. The combination of garlic, oregano, and basil enhances the natural sweetness of the eggplant, while the optional Parmesan adds a delicious savory touch. This recipe, which is flavourful and simple to make, is a wonderful way to increase your intake of veggies without compromising on taste. Whether you’re serving it at a family dinner or bringing it to a potluck, this baked eggplant is sure to be a hit!