Are you set for a savory, tasty vegetarian meal that doesn’t compromise on health or flavor? This garlic-herb oven-roasted eggplant is exactly what you need! All you have to do is cover the eggplant with a mix of seasonings, herbs, and breadcrumbs, then bake until it achieves a crunchy golden hue. Here’s your guide to making this delightful dish:
Ingredients:
- 2 medium eggplants, sliced into rounds
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (such as basil, oregano, or thyme)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the minced garlic, chopped herbs, breadcrumbs, Parmesan cheese, olive oil, salt, and black pepper until well combined.
- Dip each eggplant round into the breadcrumb mixture, pressing the mixture onto both sides of the eggplant to coat it evenly.
- Place the breaded eggplant rounds on a baking sheet lined with parchment paper.
- Bake the eggplant for 20-25 minutes or until it is crispy and golden brown.
- Remove the eggplant from the oven and serve hot.
Savory garlic and herb-baked eggplant is a delectable meal on its own as a vegetarian option or can be enjoyed as an exquisite side dish alongside grilled chicken or fish. For the ultimate flavor journey, pair this delightful creation with a crisp salad or roasted vegetables — bon appetit!
References
https://www.kosher.com/recipe/roasted-eggplant-with-garlic-fresh-herbs-and-techinah-11913