Roasted Eggplant with Garlic and Thyme

A simple, yet flavorful roasted eggplant dish that is perfect for a side or appetizer. The eggplant is first tossed in a mixture of olive oil, thyme, garlic, salt, and pepper, then roasted in the oven until tender and slightly browned.

Eggplant has been cultivated for centuries, and there are countless ways to prepare it. Roasting is one of the best methods, as it brings out the eggplant's natural sweetness and makes it incredibly tender. This recipe is a simple twist on the classic roasted eggplant dish, with the addition of garlic and thyme for extra flavor.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss eggplant with olive oil, thyme, garlic, salt, and pepper.
3. Spread eggplant in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until eggplant is tender and slightly browned.
5. Serve immediately.

Why It Works

• Roasting the eggplant at a high temperature helps to caramelize the exterior, while keeping the interior moist and tender.
• The combination of olive oil, thyme, garlic, salt, and pepper is a classic flavor combination that pairs perfectly with eggplant.
• Roasting the eggplant in a single layer ensures that it cooks evenly and develops a nice golden brown color.