Roasted Eggplant

Step 1

Preheat oven to 430°F or 220°C. Line a baking sheet with parchment paper.Wash and dry 2 medium eggplants, remove the stems, and cut them into ⅓ inch (1 cm) discs.

Step 2

Arrange the discs on the baking sheet, brush them with 1 tablespoon extra virgin olive oil, and season with ⅓ teaspoon salt and ¼ teaspoon black pepper.

Step 3

Roast 20 minutes, turn and roast 10 more minutes, then transfer onto a serving platter. Eggplant discs should be golden, slightly browned, and tender, but not dry.

Step 4

Drizzle with seasoning while they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.

Step 5

Do this while the eggplants bake. To a small bowl add, 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove garlic (minced), ¼ cup parsley (chopped), ¼ teaspoons dried oregano, ⅛ teaspoon red pepper flakes, and ¼ teaspoon salt.Stir well and set aside.