Spiced Roast Eggplant

This roast eggplant recipe I came across in NYT Cooking a couple of years ago is both simple and flavorful that I’ve turned to more than a few times when I just needed something easy to throw in the oven.

Start by preheating your oven to 450 then mixing together in a small bowl a half a cup of olive oil, three minced garlic cloves, a tablespoon of ground cumin, ¾ of a tablespoon of kosher salt, and a quarter teaspoon of crushed red pepper flakes.

Next, cut two medium sized eggplants into one-inch-thick rounds and arrange them on a parchment lined baking pan. Brush both sides with the spiced oil then pop them in the oven. After 20 minutes flip them over them put them back in for another 10 to 20 minutes, or until they are browned to your liking.

They’re great as a side dish, or make them a main course by serving with a tahini or yogurt sauce over some greens.