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

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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1-2 medium eggplants
  • 3 tbsp olive oil
  • 2 garlic cloves minced or crushed
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • ½ tsp chili powder (adjust to taste)
  • Fresh thyme sprigs (leaves only)

Method
 

  1. Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
  2. Slice the eggplants into 1–1.5 cm thick rounds.
  3. Arrange the eggplant slices in a single layer on the tray.
  4. In a small bowl, mix the olive oil, garlic, salt, black pepper, and chili powder.
  5. Brush the mixture generously over both sides of the eggplant slices.
  6. Sprinkle fresh thyme leaves on top.
  7. 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.