Description
Spicy Roasted Eggplant Slices are tender, flavorful half-moon slices of eggplant coated in a zesty harissa and canola oil mixture, then oven-roasted to golden perfection. This simple, four-ingredient recipe delivers a perfect balance of heat and savory notes, making a delicious side or snack that’s easy to prepare and enjoy immediately.
Ingredients
Scale
Ingredients
- 1 medium globe eggplant
- 2 tablespoons canola oil
- 1 tablespoon harissa
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and slice: Preheat the oven to 425°F (220°C). Meanwhile, slice the eggplant into 1/2 inch rounds, then cut each round in half to create half-moon shapes.
- Toss with seasoning: In a large bowl, whisk together the canola oil, harissa, salt, and freshly ground black pepper to taste. Add the eggplant slices and toss thoroughly until each piece is well-coated with the spicy mixture.
- Arrange on baking sheet: Line a full sheet pan with parchment paper and spread the eggplant slices in a single layer, ensuring they do not overlap to promote even roasting.
- Bake and flip: Place the sheet pan in the preheated oven and bake for 25 minutes total. Halfway through cooking (around 12-13 minutes), remove the pan carefully and flip each eggplant slice to allow both sides to become golden and tender.
- Serve immediately: Once soft and golden, remove the eggplant from the oven and serve immediately for the best flavor and texture.
Notes
- This recipe requires only four main ingredients for a simple yet flavorful dish.
- Harissa provides a spicy kick and depth of flavor that complements the eggplant perfectly.
- Ensure slices do not overlap on the baking sheet to achieve an even roast.
- Best served immediately when tender and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 94 kcal
- Sugar: 5 g
- Sodium: 343 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
