It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!
Total Time: 45 minutes
Vegan, Gluten-free, Grain-free
2 large eggplants
½ cup olive oil
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon ground black pepper
- Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.
- Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.
- Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.
- When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.