Mediterranean Herb and Garlic Roasted Eggplant (Patlıcan Kebabı)
Luscious slices of eggplant are drenched in a fragrant blend of Mediterranean herbs and roasted to perfection. This dish, known as Patlıcan Kebabı, is a celebration of simple ingredients coming together to create a symphony of flavors perfect for a mezze platter or a hearty side.
Equipment
- Large baking sheet
- Parchment paper
- Small bowl
- Whisk
- Pastry brush
Ingredients
- 2 large eggplants (about 2 pounds or 900 grams), sliced into 1/2-inch rounds
- 1/4 cup olive oil 60 ml
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped about 1.5 grams
- 1 tbsp fresh thyme, leaves picked about 1.5 grams
- 1 tsp sea salt 5 grams
- 1/2 tsp freshly ground black pepper 1 gram
- 1/2 tsp paprika 1 gram
- 1/4 tsp red pepper flakes (optional) 0.5 gram
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, black pepper, paprika, and red pepper flakes if using.
- Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides of each slice generously with the herb and garlic oil mixture.
- Roast in the preheated oven for 20-25 minutes or until the eggplant is tender and the edges are golden brown, turning halfway through the cooking time.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For best results, choose eggplants that are firm and heavy for their size.
To avoid bitterness, you can salt the eggplant slices and let them sit for 10 minutes before patting them dry and proceeding with the recipe.
This dish can be served warm or at room temperature, making it a versatile addition to your dining table.