Slow-Roasted Eggplant with Garlic, Olive Oil, and Herbs

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender slow-roasted eggplant slices infused with garlic, olive oil, and fresh herbs make a smoky, savory side perfect for any Mediterranean meal. This Greek recipe (vegetarian, mediterranean), ready in about 85 minutes, pairs eggplants, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch rounds eggplants
• 1/3 cup olive oil
• 5, thinly sliced garlic cloves
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a large baking sheet in a single layer.
2. Step 2: In a small bowl, mix 1/3 cup olive oil with 5 thinly sliced garlic cloves, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Brush each eggplant slice generously with the garlic-herb olive oil mixture on both sides.
4. Step 4: Roast the eggplant slices in the oven for 60-70 minutes, flipping halfway through, until they are very tender and slightly caramelized at the edges.
5. Step 5: Remove from oven and let cool for 5 minutes. Serve warm or at room temperature as a flavorful side or appetizer.