Golden roasted eggplant rounds get their deep color from a hot oven and a good hit of smoked paprika, olive oil, and black pepper before being crowned with a garlicky tomato sauce simmered with oregano and a touch of red pepper flakes. Nutritional yeast adds a savory, almost cheesy finish, while torn basil and parsley keep everything tasting bright and fresh. It's built entirely on olive oil, vegetables, garlic, and herbs — the exact staples that define this kind of eating — so it fits naturally into a Mediterranean-style rotation. The sauce clings beautifully to the tender eggplant, making every bite rich without feeling heavy. Serve it as a main with crusty bread or alongside grains for a satisfying, plant-forward dinner that still feels indulgent.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet. Brush both sides with 2 tablespoons of the olive oil, then season evenly with 3/4 teaspoon of the salt, the black pepper, and the smoked paprika.
Roast the eggplant for 20 minutes, then flip each round and roast for another 15–18 minutes, until the rounds are deeply golden on both sides and a fork slides through the center with no resistance.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
