Roasted Eggplant


Roasted Eggplant is delicately flavored with lemon zest and thyme. After some time in the oven, all of the flavors melt together and become intoxicating. I love eggplant, and for me, this is yet another way to enjoy this great vegetable. I could make a meal out of this, but it also makes a beautiful side to any roast.


Ingredients for Roasted Eggplant:


1.75 - 2 pounds small eggplant

olive oil

zest from 1 lemon

kosher salt

6-8 fresh thyme sprigs


Time-Saving Tip: Start preparing the eggplant two hours before serving.


Let's see what we need.

We're ready to cook.


Cut each eggplant in half lengthwise. Sprinkle the cut side with kosher salt and place, cut side up on a paper-towel-lined surface. Let rest for 15 minutes and then turn over and let rest for an additional 15 minutes. Then brush the cut side with olive oil.


Place the eggplant, cut side down, on a parchment-lined sheet pan. Bake in a preheated 400 degree oven for 15 minutes turn the eggplant over and sprinkle with the lemon zest and divide the thyme sprigs among the eggplant. Bake another 15 minutes; drizzle with olive oil.


It's ready! Roasted Eggplant is silky, creamy, and delicious. Give this a try, and you'll love it.


Enjoy!


Roasted Eggplant:


  • 1.75 - 2 pounds small eggplant

  • olive oil

  • zest from 1 lemon

  • kosher salt

  • 6-8 fresh thyme sprigs

  • Cut each eggplant in half lengthwise. Sprinkle the cut side with kosher salt and place, cut side up on a paper-towel-lined surface. Let rest for 15 minutes and then turn over and let rest for an additional 15 minutes. Then brush the cut side with olive oil.

  • Place the eggplant, cut side down, o a parchment-lined sheet pan. Bake in a preheated 400 degree oven for 15 minutes turn the eggplant over and sprinkle with the lemon zest and divide the thyme sprigs among the eggplant. Bake another 15 minutes; drizzle with olive oil.

  • Time-Saving Tip: Start preparing the eggplant two hours before serving.

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