Roasted Eggplant Recipe

Name: Roasted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (about 600 grams); 2 tablespoons olive oil; 4 sprigs thyme; salt; pepper; 1/2 lemon; 3 sprigs basil; 1 large garlic clove; 1/2 crusty bread( about 250 grams); coarse sea salt

Servings: persons

1
Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.
2
Drizzle olive oil sparingly over the eggplant.
3
Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake inn a preheated oven at 200u00b0C (fan 180u00b0C, gas: mark 2-3) (approximately 400u00b0F/convection 350u00b0F), about 40 minutes.
4
Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
5
Finely chop eggplant pulp and place in bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.
6
Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
7
Halve garlic. Cut bread into 1 cm thick slices. Rub with garlic.
8
Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
9
Top the toasted bread slices with eggplant. garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggplants (about 600 grams), 2 tablespoons olive oil, 4 sprigs thyme, salt, and more.

Yes, Roasted Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions