Roasted Eggplant with Rosemary and Thyme - Quick and Easy Spanish Eggplant Recipe!
This Roasted eggplant with rosemary and thyme recipe is the best way to roast eggplant in the oven. The recipe uses a classic mix of Spanish herbs and spices (rosemary, thyme, and garlic). Cooking time is just 30 minutes with around 5 minutes of prep and the result is soft gooey eggplant pieces with caramelized crust soaking in the lovely flavors of rosemary and thyme. For some extra flavor, a little Spanish smoked paprika adds layers of smoky flavor.
Equipment
- Large stainless steel baking tray
- Parchment paper
- Cutting board and knife
- Cooking Tongs
Ingredients
- 24 oz. 700g eggplants (approx 2 medium-sized eggplants)
- 3 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp black pepper
- ½ tsp Garlic powder
- ½ tsp dried rosemary
- ½ tsp Dried Thyme
- ½ tsp Spanish La Vera smoked paprika optional
Instructions
- Preheat oven to 220°C / 425°F.
- Line a baking tray with parchment paper.
- Cut eggplant into bite-sized cubes around 3 cm / 1-2 inches.24 oz. 700g eggplants (approx 2 medium-sized eggplants)
- Place eggplant cubes into a large bowl, drizzle with olive oil, salt and pepper, garlic powder, and smoked paprika. Toss ingredients well.3 tbsp Extra Virgin Olive Oil, 1/2 tsp Salt, 1/2 tsp black pepper, ½ tsp Garlic powder, ½ tsp Spanish La Vera smoked paprika
- Add seasoned eggplant onto the lined baking tray, and bake for 20 minutes.
- Remove from oven, turn eggplant, and season with half of the dried rosemary and thyme(save the other half for right before serving). Return to oven and bake for another 10 minutes.½ tsp dried rosemary, ½ tsp Dried Thyme
- Remove from the oven, sprinkle with the remaining rosemary and thyme, season to taste, and serve!