Ingredients:

  • 2 large (1.5 lb / 680g) Globe eggplants, cut into 1-inch thick slices
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (6g) Coarse sea salt
  • ½ tsp (1g) Cracked black pepper
  • 6 cloves (18g) Garlic, finely minced
  • 1 tbsp (15ml) Melted unsalted butter
  • 1 tsp (2g) Dried oregano
  • ½ tsp (1g) Smoked paprika
  • 1 tbsp (15ml) Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Slice the eggplant into 1-inch thick rounds or halves; keep the skin on to maintain structure during roasting.
  3. In a large mixing bowl, toss the eggplant pieces with olive oil, salt, and pepper.
  4. In a small separate bowl, whisk together the melted butter, minced garlic, oregano, and smoked paprika to create a garlic concentrate.
  5. Spoon the garlic concentrate over the eggplant and toss until every piece is evenly coated in the aromatic paste.
  6. Arrange the eggplant in a single layer on the baking sheet, ensuring at least ½ inch of space between each piece.
  7. Roast for 20–25 minutes, flipping the slices halfway through, until the edges are mahogany-colored and the centers are velvety.
  8. Remove from the oven and garnish with chopped fresh parsley before serving.