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.
CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get recipes delivered to your inbox ONCE A WEEK.
You may also like:
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.
Jennifer @ Show Me the Yummy
SO clever!
Homemade & Yummy
Thanks….it turned out well.
Megan @ MegUnprocessed
Eggplants are truly perfect bread alternative. That’s why I love them!
Homemade & Yummy
Thanks…this recipe did turn out well.
Kristen Chidsey
I LOVE this! But that topping has me drooling. Can’t wait to try .
Homemade & Yummy
It is a great combination for sure.
Rebecca {foodie with family-}
This is such a clever low carb hack for garlic bread!
Homemade & Yummy
Yes we do agree with you.
Jennifer A Stewart
I recently saw someone use sweet potato as a toast but never have I seen eggplant! This is my new favorite crostini I can already tell! I am not sure that I can top the artichoke and olive and feta but I think I want to try it with some sundried tomato and capers too!
Homemade & Yummy
Well it was an experiment that totally worked!! Hope you give it a try.
Natalie | Natalie's Food & Health
I love garlic bread but I was always worrying about excess calories. This roasted eggplant sounds fantastic. And looks really delicious! I can’t wait to try this. Saving and sharing the recipe!
Homemade & Yummy
Thanks so much…we really enjoyed it. Hope you give it a try.
Molly Kumar
This is such a simple yet delicious recipe. I love eggplants and would happily include this in our next todo recipe llst. The addition of artichoke and olives would just enhance the taste even further.
Homemade & Yummy
Yes they additions worked really well with the eggplant.
Daniela Andersom
I’ve always loved eggplant, and we love cooking it in endless ways. I love bread too much as well, l was trying to cut down on the amount l have, but not much luck though. I will try having eggplant instead, it sounds like a great alternative.
Homemade & Yummy
We ate the whole thing for dinner..and didn’t miss bread either.
Derek | Dad With A Pan
I’m not the biggest eggplant fan, but the toppings you have on top look really good and makes me want to give it a shot! Thanks for sharing!
Homemade & Yummy
Yes I hear what you are saying. Give it a try, you might just like it.
Megan Marlowe
It’s been quite some time since I’ve had eggplant but you’re making me want to run out and buy some just to try this recipe! I absolutely love the flavors you put on top, feta, olives and artichokes are some of my all time favs. Next time I’m at the store, I’m going to grab me an eggplant just so I can try this recipe! Love the low cab, bread alternative!
Homemade & Yummy
It did work well. We ate the whole thing with a simple side salad.
Kirsten @ Treat Yourself Sweeter
Oh you are speaking my language! Bread = love! AND especially warm bread straight from the oven with butter…. OMG! I also love eggplants too… and now you have me craving both! I love this idea!
Homemade & Yummy
HAHAH…yes I can never give up bread, but with this I can eat it a little less often.
Christine McMichael
This recipe = ALL the heart eyes! I absolutely love roasted eggplant. Pinning for later!
Homemade & Yummy
Hope you enjoy it as much as we did.
swathi
Looks delicious I cook with eggplant but never tried eaten them like this I know when eggplant roasted it gives really nice taste.
Homemade & Yummy
We loved it and at the whole thing for dinner.
Byron Thomas
Great minds think alike, Gloria! I just literally finished cooking with eggplant. I love the addition of the canned artichokes to this roasted eggplant. Canned artichokes are always present in my pantry. We love them!
Homemade & Yummy
This really was an experiment that turned out so good.
Kristine
Wow, this is SO creative!!! I try to find new vegetables to use in place of bread and noodles and this recipe sounds right up my alley. Not only do I love eggplant, but feta cheese is pretty much in everything I eat. Love this!
Homemade & Yummy
Well hope you give it a try.