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Spicy roasted eggplant with herbs and red pepper top with parsley serve in a rastic bowl
Olivia

Spicy Roasted Eggplant

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Spicy roasted eggplant with herbs and red pepper for a balanced plant-forward everyday side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 102
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 eggplant cubed
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili flakes
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Mixing Bowl
Mixing Bowl
$27.99
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05/21/2026 06:00 pm GMT
Mixing bowl
Baking Sheet
Baking Sheet
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Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place eggplant and red pepper in a bowl.
  3. Drizzle with olive oil.
  4. Add chili flakes and oregano.
  5. Season with salt and black pepper.
  6. Toss to coat evenly.
  7. Spread vegetables on a baking sheet.
  8. Roast for 20-25 minutes until tender.
  9. Remove from oven.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 102kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 352mgFiber: 5gSugar: 5gVitamin A: 1283IUVitamin C: 43mgCalcium: 25mgIron: 1mg

Notes

Cut eggplant evenly for consistent roasting.
Adjust chili flakes to taste.
Serve warm for best flavor.

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