Savory Crispy Roasted Eggplant with Irresistible Glaze
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Author:sophiebennet
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Diet:Vegetarian, Vegan
Description
Discover the savory crispy roasted eggplant with irresistible glaze that elevates your meals Perfect for vegan dishes and side options Enjoy
Ingredients
Scale
2 medium-sized eggplants, preferably globe or Asian varieties
1/4 cup olive oil (or avocado oil for a higher smoke point)
1 tablespoon soy sauce (or tamari for a gluten-free option)
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika for milder flavor)
Salt and pepper to taste
Fresh herbs (like parsley or cilantro) for garnish, optional
Instructions
Preheat your oven to 425°F (220°C). Wash and dry the eggplants thoroughly, then slice them into 1-inch thick rounds or half moons.
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to reduce bitterness and moisture.
In a mixing bowl, combine the olive oil, soy sauce, balsamic vinegar, garlic powder, onion powder, paprika, and pinches of salt and pepper, whisking until well blended.
Place the eggplant slices in a large bowl, drizzle the glaze over them, and toss until each piece is thoroughly coated.
Arrange the glazed eggplant on a baking sheet lined with parchment paper in a single layer. Roast for about 25–30 minutes, flipping halfway through until golden brown and tender.
Remove from the oven, garnish with fresh herbs if desired, and serve warm.
