Easy Oven-Roasted Eggplant Rounds with Garlic, Chili & Fresh Thyme -

Easy Oven-Roasted Eggplant Rounds with Garlic, Chili & Fresh Thyme

Learn how to make the perfect Oven-Roasted Eggplant Rounds: crispy on the outside, buttery-soft on the inside, and infused with garlic, chili, and fresh thyme. This healthy, vegan, and gluten-free side dish is a Mediterranean staple that pairs perfectly with tahini or your favorite grain bowl.

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Prep Time 10

Cook Time 25

Servings: 15 rounds

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

1-2 medium eggplants
3 tbsp olive oil
2-3 garlic cloves thinly sliced
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp red chili flakes (adjust to taste)
Fresh thyme sprigs (leaves only)

Equipment

1 Baking tray / Sheet pan
1 Parchment Paper
1 Small bowl (To mix the olive oil and aromatics)
1 Pastry brush (Silicone brush) (Essential for coating the eggplant evenly without it soaking up too much oil)
1 Sharp knife

Method

Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
Slice the eggplants into 1–1.5 cm thick rounds.
Arrange the eggplant slices in a single layer on the tray.
In a small bowl, combine the olive oil, thinly sliced garlic, red chili flakes, salt, and pepper. Let it sit for a minute to infuse the oil with flavor before brushing.
Brush the mixture generously over both sides of the eggplant slices.
Sprinkle fresh thyme leaves on top.
Roast for 25–30 minutes, flipping halfway through, until the eggplant is golden, tender, and slightly crispy on the edges.

Notes

Serving ideas:

Serve as a side dish, in a sandwich, or over yogurt/tahini.
Delicious warm or at room temperature.

Tip for even roasting: Make sure not to overcrowd the baking sheet. If the eggplant rounds are touching or overlapping, they will steam instead of roast. Use two trays if needed to ensure every slice gets that beautiful golden-brown caramelization.