Description
Tender roasted eggplant slices topped with sweet honey glaze and tart dried cranberries for a delightful appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 1/4 cup dried cranberries
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange eggplant rounds on the baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until tender and golden, flipping halfway through.
- Drizzle honey over the roasted eggplant and sprinkle with cranberries and thyme. Return to oven for 3-5 minutes until honey is bubbly.
- Serve warm as an appetizer or side dish.
Notes
You can customize the seasonings to taste.