Oven roasted

Many people have had some unfortunate encounter with eggplant where it turned too spongy, too bitter, or too soggy and overcooked

After roasting, add greek yogurt and oregano on top :)

select your eggplant - it should be heavy for its size, and the skin should be tight and unblemished. I like to give the eggplant a gentle squeeze to feel for any dents or soft spots.

salt eggplant before cooking - extracting excess moisture (and any bitterness out) while enhancing flavor - Salt also breaks the eggplant’s spongy texture, turning it more tender and creamy once cooked

Salting: - Slice and add salt on each side - Let the slices sit for about 30 minutes - or so until you see some beads of water on the surface - Be sure to wipe the eggplant dry and remove excess salt before cooking

Mediterranean oven-roasted eggplant

crispy - Slice the eggplant thinly (1-inch or even 3/4-inch slices)

roasting in a hot oven for about 35 minutes or until crispy and tender

For seasoning, I used a combination of thyme and sumac. Then I added a good handful of fresh chopped parsley, toasted pine nuts and pomegranate seeds (ariles.)

go Greek with a touch of oregano and a dollop of tzatziki sauce on top

Citations: https://www.themediterraneandish.com/roasted-eggplant-recipe/