This dish brings out the best in eggplant- roasted until tender with crispy edges, then topped with a fragrant basil cream.
Ingredients
1 medium eggplant
1 cup sour cream
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
½ teaspoon dried oregano
1 small garlic clove, finely minced
Salt and freshly ground black pepper, to taste
1–2 tablespoons olive oil
Optional: grated Parmesan or feta cheese for garnish
Instructions
- Wash and slice the eggplant into thin, round slices (about ¼ inch thick).
- Sprinkle both sides with salt and let them rest for about 20 minutes to draw out moisture. Pat dry with a paper towel.
- Arrange slices on a baking sheet lined with parchment paper or lightly greased with olive oil. Drizzle or brush the tops with a little olive oil.
- Roast in a preheated oven at 400°F for 20–25 minutes, flipping halfway through, until golden and tender.
- While the eggplant cools slightly, mix the sour cream with basil, oregano, garlic, salt, and pepper.
- Spread the cream mixture over the roasted eggplant slices.
- Optional: sprinkle with grated Parmesan or crumbled feta before serving.
Serve warm as a side dish or appetizer. It pairs wonderfully with grilled meats or crusty bread.
