The Best Roasted Eggplant Recipe

This is the best vegan roasted eggplant recipe that is super easy with Middle Eastern flavors. It can make a great vegan or vegetarian meal plus a bonus tip!

First I would like to thank Feasting At Home blog for the original recipe which I only made minor changes.

This is so easy and delicious!

First make a couple hard boiled eggs. This is the bonus recipe. Put the eggs in a pot, cover with water, cover the pot, bring to a boil, then shut off the heat, wait 11 minutes then cool with cold water.

Let’s Get To The Eggplant!

Start with a medium or large globe eggplant, cut it in half lengthwise, and sprinkle it with salt. Let it sit for at least a half hour until water droplets bead up on the surface. This is the main change I made from the original recipe but it is important because it take the bitterness from the eggplant.

The Rest! What you need!

Preheat oven to 400 degrees and score the eggplant in a cross hatch pattern without breaking the skin.

• 2 tbsp of olive oil
• 3 tbsp of zaatar (easy to find Middle East spice mix of thyme and sesame seeds)
• 3 garlic cloves finely minced
• 1/4 tsp salt

Mix the above ingredient together.

So Simple!

Spread it over the eggplant halves and push it into the cuts. Save a tablespoon of the paste.

Bake the eggplant at 400 degrees for about 45 minute or until soft. Take your hard boiled eggs with the extra paste, some mayo and a little salt for a great egg salad for another meal.

Eat!

Serve this with a salad, rice, potato. Add yogurt, feta, salsa, cilantro …..

Try it with this great falafel recipe that even a carnivore will love.