🥗 Mediterranean Roasted Eggplant Rounds with Honey & Cranberries
📝 Ingredients
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2 medium eggplants (sliced into ½-inch thick rounds)
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3 tbsp olive oil (plus extra for drizzling)
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½ tsp sea salt
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¼ tsp black pepper
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½ tsp smoked paprika (optional for depth)
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2 tbsp honey (warm for easy drizzling)
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3 tbsp dried cranberries (chopped if large)
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2 tbsp toasted pine nuts (or walnuts/almonds)
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50 g (about ½ cup) crumbled feta or goat cheese
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Fresh parsley or mint leaves for garnish
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A squeeze of fresh lemon juice (optional)
🔥 Instructions
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Prep the Oven:
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper. -
Prepare Eggplant:
Slice eggplants into even ½-inch rounds. Lightly sprinkle with salt and let them rest for 15 minutes to draw out excess moisture. Pat dry with a paper towel. -
Season & Roast:
Brush both sides of the eggplant rounds with olive oil, season with salt, pepper, and paprika.
Arrange on the baking sheet in a single layer. -
Bake:
Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden. -
Top & Finish:
Remove from oven. While still warm, drizzle with honey, scatter cranberries, nuts, and feta over the rounds. -
Serve:
Garnish with fresh parsley or mint, and add a squeeze of lemon juice for brightness.
Serve warm or at room temperature as an appetizer, side dish, or light snack.
🍽️ Chef’s Tips
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✅ Crispier edges: Brush generously with oil and roast slightly longer.
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✅ Vegan option: Replace honey with agave or maple syrup and skip the cheese or use vegan feta.
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✅ Extra flavor: A drizzle of balsamic glaze enhances the sweet-savory balance.
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✅ Meal prep: Roast eggplants ahead and add toppings just before serving.
❓ Q & A
Q1: Can I use frozen eggplant slices?
A1: Fresh is best for texture, but you can use thawed frozen slices—pat them very dry before roasting.
Q2: How do I prevent soggy eggplants?
A2: Salt and rest them before roasting to remove excess water, and don’t overcrowd the baking sheet.
Q3: Can I air fry instead of roasting?
A3: Yes! Air fry at 190°C / 375°F for about 12–15 minutes, flipping halfway.
Q4: What can I substitute for cranberries?
A4: Dried cherries, raisins, or chopped dried apricots all work well.
Q5: Can this dish be served cold?
A5: Yes, it tastes great at room temperature or lightly chilled as part of a mezze platter.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or serve cold.
Q7: Is it gluten-free?
A7: Yes, the recipe is naturally gluten-free.