Eggplant Rounds
It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!
Eggplant Rounds
Servings 16
Ingredients
- 2 large eggplants
- ½ cup olive oil
- 1 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp ground black pepper
Instructions
- Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.
- Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.
- Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.
- When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.
Recipe Provided by INFRA