Ingredients:

  • 1 medium eggplant (approx. 1 lb / 450g)
  • 1 tbsp extra virgin olive oil
  • ½ tsp fine sea salt
  • ¼ tsp freshly cracked black pepper
  • ½ tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (204°C). Line your baking sheet with parchment paper.
  2. Wash the eggplant and trim the ends. Slice the eggplant into rounds or lengthwise slices, approximately ¾-inch (2cm) thick.
  3. Optional: Sprinkle slices with a pinch of salt and let sit for 10 minutes, then pat dry with a paper towel.
  4. Place the eggplant slices in a large mixing bowl.
  5. Drizzle with the olive oil and toss gently to ensure every piece is lightly coated.
  6. Sprinkle the garlic powder, salt, and pepper over the slices. Toss again until the seasoning is evenly distributed.
  7. Arrange the slices in a single layer on the prepared baking sheet. Ensure they aren't overlapping.
  8. Bake for 10–12 minutes.
  9. Flip each slice using a spatula and bake for another 8–10 minutes until the edges are mahogany-colored and the center is tender.