Spanish Roasted Garlic Eggplant

The aroma of roasted garlic mingling with the rich scent of baked eggplant creates an irresistible allure in any kitchen. This delicious Spanish Roasted Garlic Eggplant recipe brings together eggplant, tomatoes, and garlic in a flavorful dish that takes just 45 minutes from prep to finish. The combination of textures and the savory touch of manchego cheese elevate this dish to a delightful culinary experience.

This recipe is perfect for vegetarian dinner parties or a weeknight meal. It’s an excellent way to impress guests or simply enjoy a hearty dish at home. You can prepare the garlic sauce a day ahead for even more convenience.

Why You’ll Love This Recipe

• The eggplant’s creamy texture pairs perfectly with the crumbly manchego cheese.
• It’s a vibrant dish that’s packed with layers of flavor and fresh herbs.
• The roasting process infuses the vegetables with a toasty, caramelized quality.
• It can be served as a captivating appetizer or a satisfying side dish.

What You’ll Need

Gather these fresh ingredients to make your Spanish Roasted Garlic Eggplant.

For the Eggplant

• 1 eggplant, cut into 1/2 inch (1.25 cm) thick rounds
• Sea salt, for seasoning
• Black pepper, for seasoning

For the Garlic Sauce

• 5 cloves garlic, roughly chopped
• 2 tbsp finely chopped parsley (8 grams)
• 2 tbsp extra virgin olive oil (35 ml)

For Serving

• 2 tomatoes, thinly sliced
• Manchego cheese, finely grated
• Handful freshly chopped chives, for garnish

Use fresh herbs for best flavor.

Substitutions & Swaps

• Eggplant can be replaced with zucchini.
• Manchego cheese can be swapped with feta cheese.
• Fresh parsley may be substituted with basil.
• Olive oil can be exchanged for avocado oil.

How to Make It

Creating this delicious eggplant dish is a simple and rewarding process.

Cut the Eggplant

Cut the eggplant into 1/2 inch (1.25 cm) thick rounds and season each side generously with sea salt. Allow the eggplant slices to sit for 30 minutes in a colander to draw out excess moisture.

Prepare the Garlic Sauce

While the eggplant is resting, roughly chop the garlic and place it in a mortar. Season with a little sea salt and pound using a pestle until a paste-like texture forms. Then, add the finely chopped parsley and pour in the extra virgin olive oil. Mix until well combined.

Slice the Tomatoes

Thinly slice the tomatoes and set them aside for layering on top of the eggplant.

Rinse and Dry the Eggplant

After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat each slice dry with a dishcloth to eliminate excess moisture and salt.

Arrange for Baking

Place the dried eggplant slices onto a baking tray lined with parchment paper, ensuring they are in a single layer. Lightly season with sea salt and black pepper.

Add the Garlic Sauce and Tomatoes

Spread the garlic sauce evenly over the eggplant slices. Top each one with a slice of tomato and finely grate some manchego cheese over the tomatoes.

Bake

Preheat your oven to 210°C (410°F) for baking and broiling (both bottom and top heat). Once preheated, add the baking tray to the oven and bake for 15 minutes.

Serve

After 15 minutes, remove the tray from the oven and transfer the roasted eggplant to a serving dish. Sprinkle with freshly chopped chives and serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change upon thawing.
Reheat: Warm in the oven for 10-15 minutes at 180°C (350°F).

Tips for Best Results

• Ensure your eggplant slices are evenly cut for uniform cooking.
• Don’t skip the salting step, as it enhances the flavor and texture.
• Let the garlic paste sit for a few minutes after mixing to deepen the flavor.
• Garnish just before serving to keep the chives fresh and vibrant.

Serving Suggestions

• Pair with crusty bread for a delicious appetizer.
• Serve alongside grilled meats for a balanced main course.
• Enjoy with a crisp green salad for a light lunch option.