Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g), cut into rounds or halves
  • 1/4 cup olive oil (60ml)
  • 1 tsp kosher salt (6g)
  • 1/2 tsp black pepper (1g)
  • 2 tsp dried oregano (2g)
  • 6 cloves garlic (18g), minced
  • 2 tbsp unsalted butter (28g), melted
  • 2 tbsp fresh parsley (8g), finely chopped
  • 1/4 tsp red chili flakes (0.5g)

Instructions:

  1. Cut the eggplant into 3/4-inch (2cm) rounds or halves to ensure uniform cooking.
  2. In a large bowl, toss the eggplant pieces with olive oil, salt, pepper, and dried oregano until evenly coated.
  3. Line a baking sheet with parchment paper and arrange the eggplant in a single layer, leaving at least one inch of space between pieces.
  4. Roast in a preheated oven at 425°F (218°C) for 20–25 minutes, flipping the slices halfway through the cooking time.
  5. Remove from the oven once the edges are deeply browned and the centers are tender.
  6. Whisk together the melted butter, minced garlic, chopped parsley, and red chili flakes to create the glaze.
  7. Brush the garlic glaze generously over the hot roasted eggplant slices immediately before serving.