Spiced Roasted Eggplant with North African Flavors
This dish features eggplant slices roasted with a bold spice blend including smoky paprika, cumin, and cinnamon. The eggplant becomes tender and caramelized on the outside, with a layered, smoky flavor, showcasing a colorful and fragrant appearance. The method involves slicing, seasoning, and roasting to develop rich textures and deep flavors.
Equipment
- Baking sheet
- Sharp Knife
Ingredients
- 2 large eggplants sliced into 1/2 inch thick rounds
- 2 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon cinnamon ground
- 1 tablespoon olive oil for brushing and seasoning
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to heat up—this helps start the roasting process right away.
- While the oven heats, wash and slice the eggplants into 1/2 inch thick rounds. Arrange them on a cutting board or plate.
- In a small bowl, mix smoked paprika, cumin, and cinnamon to create a fragrant spice blend. Set aside.
- Lay the eggplant slices on a large plate or baking sheet lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt and black pepper.
- Sprinkle the spice mixture evenly over both sides of all eggplant slices, pressing gently to help it adhere.
- Carefully remove the preheated baking sheet from the oven and place the prepared eggplant slices on it in a single layer.
- Roast the eggplant in the oven for about 20–25 minutes, flipping the slices halfway through. You'll see the edges start to caramelize and the slices become tender when pierced with a fork.
- Carefully remove the eggplant from the oven once they are golden brown and fragrant. Let them cool for a few minutes until they're easy to handle.
- Arrange the roasted eggplant slices on a serving dish. Drizzle with a little extra olive oil if desired, and serve warm or at room temperature.
- Enjoy the eggplant as a flavorful main or side dish, pairing well with grains, bread, or fresh salads for a complete meal.
Notes
For extra depth, sprinkle a splash of pomegranate molasses or squeeze fresh lemon over the roasted eggplant before serving. Adjust spice levels by tasting the seasoning mix before roasting and adding more if needed.