Roasted Graffiti Eggplant with Garlic and Herbs

This roasted graffiti eggplant recipe highlights the vegetable’s naturally sweet, tender flesh and striking purple-and-white striped skin. Tossed with garlic, olive oil, and fresh herbs, it’s a simple, healthy, and visually stunning side dish or appetizer. Perfect for weeknight dinners, meal prep, or as part of a Mediterranean-inspired spread.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Appetizer

Cuisine: Vegetarian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

2 medium graffiti eggplants
2 –3 tablespoons olive oil
3 cloves garlic minced
1 teaspoon fresh thyme or rosemary or ½ teaspoon dried
Salt and pepper to taste
Optional toppings: crumbled feta parmesan, or balsamic glaze

Equipment

Baking sheet
Knife
Cutting board
Mixing bowl
Spoon or spatula
Oven

Method

Preheat the oven to 400°F (200°C).
Prepare the eggplant: Wash and slice the graffiti eggplants into ½-inch thick rounds or cubes. Trim off the stems.
Season: In a mixing bowl, toss the eggplant with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
Arrange on a baking sheet: Spread in a single layer to ensure even roasting.
Roast: Bake for 20–25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
Optional finishing touch: Sprinkle with cheese or drizzle with balsamic glaze and return to the oven for 2–3 minutes to melt.
Serve: Enjoy warm as a side dish, in salads, over grains, or as a dip.

Notes

Flavor variations: Add chili flakes for heat, or a squeeze of lemon juice for brightness.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Roast the eggplant first, then freeze in portions. Reheat in the oven or sauté in a pan.
Serving ideas: Great paired with quinoa, rice, pasta, or as part of a mezze platter.