I absolutely love this eggplant recipe because it’s super easy to make but packs a punch of flavor with that smoky paprika and fresh lemon juice combo. Plus, it’s a healthy and delicious way to satisfy my cravings while keeping me on track with my wellness goals—talk about a win-win!
My Oven Baked Eggplant Pimentón recipe is bursting with mouthwatering flavors. Olive oil and smoked paprika combine to create a truly delightful smoky taste.
Add to that the depth provided by garlic and onion powders, and you’ve got an eggplant dish that’s anything but bland. Tender, flavorful slices of eggplant skipping straight past the “same old, same old” territory are certainly achieved when you follow this recipe.
And best of all, there’s such a thing as too much eggplant when it comes to this dish—not in the flavor department, though, for sure.
Ingredients
Eggplant:
High in fiber, low in calories, promotes digestion and assists in weight control.
Olive Oil:
Fats that are good for the heart, rich in antioxidants, encourage cholesterol to be good.
Smoked Paprika (Pimentón):
Imparts a rich, smoky flavor, packed with antioxidants like vitamin A.
Garlic Powder:
It enhances the immune system, is anti-inflammatory, and makes things taste good.
Lemon Juice:
Packed with vitamin C, helps with digestion, serves up a delightful, zesty taste.
Ingredient Quantities
- 1 medium eggplant, cut into 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (pimentón)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat your oven to 400°F (200°C). For easy cleanup, line a baking sheet with parchment paper.
2. Place the eggplant slices in a single layer on the baking sheet.
3. Combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
4. Ensure that each slice of eggplant is brushed with the seasoned olive oil mixture so that it is evenly coated on both sides.
5. In a preheated oven, at 400°F (200°C), bake the eggplant slices for 20-25 minutes, flipping them midway, until they are tender and slightly caramelized.
6. When the eggplant is done cooking, take it out of the oven and, while it is still warm, give it a good sprinkling of fresh lemon juice.
7. Let the eggplant cool for a few minutes before serving.
8. If you like, you can dress the baked eggplant with parsley just before serving.
9. As a side dish or as a light main, serve the eggplant warm.
10. Savor the smoky, tasty, flavorful eggplant pimentón, baked for convenient and healthful enjoyment in your oven!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Small bowl
7. Measuring spoons
8. Pastry brush
9. Spatula or tongs
FAQ
- Q: Can I prepare this recipe with other types of eggplant?Q: Can you use different varieties of eggplant?
A: Yes, you can use any variety of eggplant; just ensure the slices are uniform for even cooking.
- Q: What can I substitute for smoked paprika?You may use standard paprika or a pinch of cayenne pepper to add some heat to the dish; however, that will alter the smoky flavor profile.
- Q: Is it necessary to salt the eggplant before cooking?A: Salting is not necessary, but if you want to reduce bitterness and excess moisture from an eggplant, you can do it this way. Sprinkle salt on the slices, let them hang out for 15 minutes, then rinse and dry.
- Q: Can this be made ahead of time?You can prepare the eggplant ahead of time. While it’s best served fresh, you can make it up to two days in advance. Store it in an airtight container in your fridge; when it’s time to serve, just reheat it.
- Q: How do I prevent the eggplant from becoming soggy?Make sure your oven is properly preheated and arrange the slices in a single layer, without overcrowding, on the baking sheet to ensure crispness.
- Q: Can the olive oil be replaced with another oil?Q: Are there any alternative oils that I can use for frying besides olive oil? If so, what are they, and will they work the same way as olive oil?
A: Yes, other oils like avocado oil or grapeseed oil are good alternatives, though they may slightly alter the flavor.
Substitutions and Variations
Substitute for olive oil with avocado oil or melted coconut oil for a different flavor.
Pimentón (smoked paprika): If you want more of a spice kick, replace smoked paprika with chipotle powder; for a taste that’s really mild, use pimentón’s non-smoked cousin, regular paprika.
Use 1 clove of fresh garlic, minced, instead of garlic powder.
Onion powder: Replace it with 1 tablespoon of fresh onion or shallot, finely chopped.
Use cilantro or basil in place of fresh parsley to obtain a different herbaceous tone.
Pro Tips
1. Salting the Eggplant: Before baking, sprinkle salt on the eggplant slices and let them sit for about 15-20 minutes. This helps draw out excess moisture and bitterness. Rinse and pat them dry before proceeding with the recipe.
2. Even Coating: Use a pastry brush to ensure the olive oil mixture is evenly coated on both sides of the eggplant slices. This ensures the flavors are evenly distributed and the slices cook consistently.
3. Parbake for Extra Crispness: If you prefer a crispier texture, broil the eggplant slices for the last 2-3 minutes. Keep a close eye to avoid burning.
4. Excess Moisture: After flipping the eggplant slices midway through baking, you can pat them with paper towels to remove excess moisture, which helps them caramelize better.
5. Adding Depth with Additional Spices: Consider adding a pinch of cumin or a sprinkle of chili flakes to the olive oil mixture for an extra layer of flavor complexity.
Oven Baked Eggplant Pimenton Recipe
My favorite Oven Baked Eggplant Pimenton Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Small bowl
7. Measuring spoons
8. Pastry brush
9. Spatula or tongs
Ingredients:
- 1 medium eggplant, cut into 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (pimentón)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
1. Heat your oven to 400°F (200°C). For easy cleanup, line a baking sheet with parchment paper.
2. Place the eggplant slices in a single layer on the baking sheet.
3. Combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
4. Ensure that each slice of eggplant is brushed with the seasoned olive oil mixture so that it is evenly coated on both sides.
5. In a preheated oven, at 400°F (200°C), bake the eggplant slices for 20-25 minutes, flipping them midway, until they are tender and slightly caramelized.
6. When the eggplant is done cooking, take it out of the oven and, while it is still warm, give it a good sprinkling of fresh lemon juice.
7. Let the eggplant cool for a few minutes before serving.
8. If you like, you can dress the baked eggplant with parsley just before serving.
9. As a side dish or as a light main, serve the eggplant warm.
10. Savor the smoky, tasty, flavorful eggplant pimentón, baked for convenient and healthful enjoyment in your oven!
