Spicy Garlic Eggplant Slices Appetizer

Spicy Garlic Oven Roasted Eggplant Slices Recipe

These spicy garlic eggplant slices are so delicious! Oven roasted to perfection, each bite is bursting with flavor!

Spicy Garlic Baked Eggplant Recipe

If I’m eating an eggplant, it just has to be a garlic eggplant! Eggplant without garlic is just not the right eggplant in my book :)

This incredible eggplant is not just a garlic eggplant, it’s a SPICY garlic eggplant – mmmmmm! It’s so hearty, so filling, so yummy, so garlicky, so spicy, you’ll just keep reaching for more and more and more!

One amazing thing about eggplant is how filling it is.  It’s like a vegan meat :) Even though eggplant is pretty light in calories, it just gives you this “stuffed” feeling.  If you have this spicy garlic eggplant with a bowl of rice, it would feel like a complete meal!  Of course, you can serve it as a vegetable side dish too or as an appetizer – this eggplant dish is so versatile!

Spicy Garlic Eggplant Slices Appetizer

How To Make Spicy Garlic Roasted Eggplant

Making this roasted eggplant is super easy – the oven does all the work! You don’t even need to peel the eggplant – the peel is completely edible and it gets soft when the eggplant is roasted.  All you need to do is slice the eggplants into rounds, brush with olive oil, sprinkle with garlic powder and spices, and bake in the oven until soft and browned.  That’s it!  Perfect for lazy cooks!

You can serve this spicy garlic eggplant either hot or cold – it’s delicious either way.  Personally, I prefer to eat it cold, straight from the refrigerator.  It is actually a great make-ahead dish – this eggplant will stay delicious for several days in a refrigerator, and you don’t even need to reheat it.  Yum! For another awesome eggplant recipe, check out my roasted eggplant salad.

How To Make Roasted Eggplant Slices

Roasted Spicy Garlic Eggplant Slices

These spicy garlic eggplant slices are amazing! Roasted in the oven to perfection, they are so full of flavor and delicious!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: eggplant
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Paleo, Vegan, Vegetarian
Servings: 6 servings
Calories: 64kcal
Author: MelanieCooks.com

Ingredients

  • 1 eggplant
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp red pepper
  • 1 tsp sweet paprika optional
  • 1/2 tsp Italian seasoning
  • 1 tsp salt

Instructions

  • Preheat the oven to 425F.
  • Line a baking sheet with parchment paper.
  • Slice the eggplant into rounds.
  • Put eggplant slices on a baking sheet in a single layer.
  • Brush the eggplant slices with olive oil on both sides.
  • Sprinkle the eggplant slices with garlic powder, red pepper, sweet paprika and Italian seasoning.
  • Put eggplant in the oven and bake for 25 minutes.
  • Remove eggplant from the oven and sprinkle with salt.

Nutrition

Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 189mg | Fiber: 3g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

 

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15 replies
  1. mjskitchen
    mjskitchen says:

    These slices of goodness look SO good and yes – eggplant and garlic are the perfect match! This would be a great complement to our Memorial Day BBQ and quite different from the usual stuff. Thanks! Pinned!

    Reply
  2. Sophia
    Sophia says:

    Hi! These look so good but I’m wondering what a good dipping sauce could be for these as a fun additive? Any suggestion?

    Reply
  3. Kayla
    Kayla says:

    I just made this to go with my dinner tonight. I followed your instructions but I didn’t add red pepper (didn’t want heat) and….it was amazing! Thank you so much for posting your yummy recipe! I want to buy another eggplant so I can eat it again!

    Reply
  4. Jeanne
    Jeanne says:

    I actually followed this recipe as written and it was delicious. My husband and I ate the entire eggplant. Can’t wait to have another. Thank you

    Reply
  5. RS
    RS says:

    Wow. My eggplant always ends up bitter, and I had serious doubts as this went into the oven. WOW! This was sooooo good! I added an extra tablespoon of olive oil because my eggplant was big but used the same spice combination. You can taste the oil in the eggplant so definitively try to use a good tasting oil! I am definitely putting this in my regular rotation.

    Reply
  6. VL
    VL says:

    This was really good! I didn’t have crushed red pepper so I used a lot of Penzeys California pepper, and added the salt at serving time so I only needed to use a pinch or two (had to cut the salt for a reduced sodium diet). It was still very good!

    Reply
  7. Telena Keillor
    Telena Keillor says:

    I just made this for breakfast Lol
    Super easy, SUPER yummy, and I didnt even use salt after baking! Guilt free delicious food in a hurry- sign me up!!! Thank you for this awesome recipe:)

    Reply

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