Mediterranean Roasted Eggplant

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt & pepper, to taste
• Fresh parsley or basil for garnish
• Optional: crumbled feta or a drizzle of tahini

Directions:

Preheat oven to 400°F (200°C).

Place eggplant slices on a baking sheet and brush both sides with olive oil.

Sprinkle with minced garlic, oregano, smoked paprika, salt, and pepper.

Roast for 20–25 minutes, flipping halfway, until tender and golden.

Remove from oven, garnish with fresh herbs, and optionally top with feta or tahini.

Serve warm as a side dish or part of a mezze platter.

Nutritional Information (per serving, serves 4):

Calories: 120 kcal

Protein: 2 g

Carbs: 8 g

Fat: 10 g

Fiber: 4 g