Roasted Herb Eggplant

Eggplant are a delicious and abundant vegetable that you either love or can’t stand. We have a very simple and light recipe that anyone can make!

  1. 1. Preheat oven to 450°.
  2. 2. Cut each eggplant into 1/4-inch slices. Place eggplants, on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
  3. 3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.


  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 small eggplants (about 1lb)
  • 2 1/2 tablespoons extra-virgin olive oil, divided

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