Craving garlic bread, but watching your carbs? Roasted Eggplant Slices are just what you need.
The perfect low-carb and gluten-free bread alternative. This easy eggplant recipe is packed with Mediterranean flavours. Tender and slightly crispy, it even looks like bread slices.
Eggplant or aubergine is one of those vegetables that is either loved or hated. Which side of the fence are you on?
Growing up in a Ukrainian household, I had my share of beets, cabbage, sauerkraut, and dill pickles. The cold room was always stocked with all kinds of preserves, jams, and sauces. Never, and I mean ever, did I once have eggplant as a kid. I didn’t even know what it was.
RECIPE and INSTRUCTIONS for this eggplant appetizer can be found at the bottom of the post.
I have made baba ganoush and ratatouille. My favourite way to cook vegetables is in the oven. Roasted Eggplant Medley is an easy recipe to try if you have never cooked eggplant before.
Ingredients For Oven Roasted Eggplant
- whole fresh eggplant
- feta cheese
- black olives
- Greek seasoning
- canned artichokes
- olive oil
Making Roasted Eggplant Slices
Full instructions are in the recipe card below.
- Cut the eggplant in half.
- Score and brush with oil and seasoning.
- Add all the toppings.
- Bake, slice, and eat.
Suggestions/Recipe Tips
Cheese can be any variety you like. I love the salty taste of feta in this recipe. Try cheddar or parmesan.
Olives can be black, green, purple, or any combination you like.
Greek seasoning can be replaced with Italian seasoning. I would even give curry seasoning a try too.
Canned artichokes in water work great. Marinated artichokes are a great alternative.
Serve as an appetizer. Works great on the brunch menu too.
Store leftovers wrapped in foil or plastic in the fridge. It will last for 1-2 days. I would not freeze this recipe.
Reheat easily in the oven just as you would reheat garlic bread. Place in a moderate oven until it reaches your perfect temperature.
By all means, experiment in the kitchen and play with your own selection of toppings. I’m pretty sure you can come up with some great combinations. It’s like dressing a pizza.
FAQ’s
No this is not necessary. The skin is edible. It can be a little on the tough side if the eggplant is large.
This is a personal preference. I used seasoned oil instead of salt.
I will say, even though I did not grow up eating eggplant, my curiosity paid off. So glad I experimented with this tasty vegetable.
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Roasted Eggplant Slices
Ingredients
- 1 medium eggplant
- ⅓ cup feta cheese (crumbled)
- ¼ cup black olives (sliced)
- 1 ½ tablespoons olive oil
- ½ teaspoon greek seasoning
- 1 can artichokes (canned in water) (chopped)
Instructions
- Preheat oven to 400º F. Spay a baking dish, or baking pan.
- In a small bowl, mix the olive oil and the greek seasoning. Set aside.
- Open the canned artichokes. Squeeze out excess liquid, and chop.
- Wash eggplant. Cut in half lengthwise. Slice a small piece off the back of each half just so the eggplant lays flat on the dish.
- Score the inside of each half in a diagonal pattern.
- Brush each half with the oil mixture.
- Top each half with the artichokes, feta and olives.
- Bake for 25 minutes, or until the skin has softened. If the cheese is browning too quickly, you can cover loosely with foil.
- Remove from oven, let cool for a couple of minutes and slice.
Lynn | The Road to Honey
I’m always looking for ways to reduce carbs with other tasty ingredients. . .and I must say. . .I’m with you it’s hard to find alternatives for bread (especially garlic bread. . .which just so happens to be one of my favorites). Loving your use of eggplant. . .which just so happens to be one of the hubby’s favorites (win-win). I’m also loving that you gave it a Greek spin.. I mean. . .one can never get enough feta after all.
Homemade & Yummy
HAHAH….yes I agree on ALL accounts…and feta…well that stands alone as totally delicious.
Sarah @ The Fit Cookie
What a fun way to cook eggplant! I love artichokes and kalamata olives, those taste so good together!
Homemade & Yummy
Yes it is a great combination of flavours.
Kylee
This is a great idea, and one I hadn’t considered. I haven’t like eggplant in the past, but perhaps it is how it was prepared? Definitely going to try this. You may turn me into a fan!
Homemade & Yummy
Well it took me a long time to like it, so you never know.
Marisa Franca @ All Our Way
There is no way that I can give up bread. Uh, uh, no way! I’m Italian and I was raised on eggplant made in many forms but I would have my slice of bread with your recipe. 🙂 And on that island with you — I’d bring the salami. And as far as experimenting, that’s what’s fun about cooking. I love to cook. It’s not that I want to eat it, although I’d like a little taste, it the creating process. I like your recipe I’m pinning.
Homemade & Yummy
HAHAH…deal salami would be great too…we would be set for sure.
Reesa Lewandowski
I never thought to use eggplant in this way. I usually slice it so thin. I love this idea leaving it nice and thick. It must be delicious and a great non-carb option!
Homemade & Yummy
It really was, hope you give it a try.
Hanady | Recipe Nomad
What a brilliant idea! To be honest I am not
A big fan of bread but I do love eggplant!! Mmm!
Homemade & Yummy
Well it certainly works well as a bread alternative.
Srivalli Jetti
That’s one fantastic idea. Though we use eggplant much in cuisine, never thought of replacing it for bread. I have made few faux pizzas with these big ones though. Will try it sometime.
Homemade & Yummy
Well it did work great. Hope you give it a try.
Meg | Meg is Well
You may have missed out on eggplant but I would have loved to grow up with a cold room all devoted to fermenting food! Super jealous. Anyway, I love this idea! Bread is sacred to me as well but sometimes it’s nice to change things up and this is great. I would love a flavor combination similar to eggplant parmesan, only much lighter.
Homemade & Yummy
Yeah the cold room….funny it’s something I never got interested in.
Stephanie@ApplesforCJ
This sounds delicious! I really love eggplant but never thought of preparing it this way. And since I follow a gluten free diet this would be great for me. Can’t wait to try this and it looks so Easy too 🙂
Homemade & Yummy
YES…perfect for gluten free fans!!
Amy Katz from Veggies Save The Day
What a great way to use eggplant! I love these Mediterranean flavors. This is perfect for those of us who can’t eat gluten.
Homemade & Yummy
Well we devoured the whole thing for dinner…and loved it.
Anya
What a terrific way to enjoy eggplant. Contrary to your experience, I’ve grown up on this nightshade and Love it (with a capital L).
Homemade & Yummy
HAHAH…well I am glad I ventured into experimenting with it. It sure is delicious.
Veena Azmanov
Two of my favorite veggies eggplant and artichokes. And topped with cheese.. You got me Gloria!!!
Homemade & Yummy
Yes I love both as well…and the feta speaks for itself.
Gillian Thompson
I think this is a wonderful idea and it would make a great #meatfreemonday meal for us, or as an alternative when kids are having pizza and us adults don’t want the evening carbs. I would love to try your recipe, Am thinking adding some homemade roasted tomato sauce underneath all that deliciousness.
Homemade & Yummy
I think roasted tomato sauce sounds like a great addition!!
jacquee | i sugar coat it!
Sounds like a wonderful alternative to bread. I love and enjoy my share of eggplants, especially grilled, but I just can’t quit bread. 🙂
Homemade & Yummy
Yup…LOVE bread too.
GiGi Eats
Goodness I just adore eggplant – but it has to be fully cooked… Or else, meh.. haha! I like it SOAKING in olive oil 😉
Homemade & Yummy
Well you can cook this as much as you like….but if it too well done, it might be hard to pick up with your fingers.