Recipe: Vacay-Inspired Simple Roasted Eggplant
It has only been 3 weeks since I left Greece, but I've been having some serious withdrawals. So I decided to recreate a tasty eggplant dish I had in Mykonos at a restaurant on Agios Sostis beach, Kiki's Tavern.
I've had eggplant at Greek and Mediterranean restaurants, but this one had a fresh twist on it and was unique even among the others we tried in Greece. The dish was adorned with loads of fresh flat parsley, scallions and toasted walnuts.
P.S. Parsley has a slew of good-for-you vitamins and minerals, but it's also anti-inflammatory herb.
Makes 2-3 servings
- 2 large eggplants
- 1/3 cup olive oil + additional for drizzling
- 4 tbsp soy sauce or tamari
- 2 tsp paprika
- 1 cup flat parsley
- 1/4-1/2 cup scallion
- 3 tbsp toasted walnut pieces
- Slice the stem off of the eggplant. Then slice the eggplant crosswise into 1-inch thick slices.
- Salt the eggplant on both sides and place them on a wire rack over a baking sheet. Let it rest for 30 minutes.
- Pre-heat the oven 400°F. Arrange your rack in the middle.
- Prepare the seasoning and combine the oil, tamari or soy sauce and paprika.
- Rinse the eggplant slices under cold water and thoroughly pat dry with paper towels.
- Place the dried eggplant slices onto a baking sheet in one layer. Brush the pre-mixed seasoning onto both sides and edges of the eggplant slices.
- Roast for 20 minutes. Then flip and roast for another 15-20 minutes. Eggplant should be tender and golden-brown. Serve immediately.
- Garnish with parsley & toasted walnut pieces. Drizzle with more olive oil, if desired.
Upgrades: Add good quality feta cheese or pair with a Greek salad!