All you need is 4 ingredients to make tender roasted eggplant slices! Harissa adds a kick of spice and a lot of flavor to this otherwise simple recipe.
Preheat the oven to 425F. Meanwhile, slice the eggplant into ½ inch rounds. Slice each round in half to make a half-moon.
In a large bowl, whisk together the oil, harissa, salt, and black pepper to taste. Add the eggplant, tossing until well-coated.
Line a full sheet pan with parchment paper. Transfer the sliced eggplant to the sheet pan. Try to avoid overlapping any pieces.
Bake in the preheated over for 25 minutes total. Remove halfway through and flip the eggplant. The eggplant is ready when soft and golden and is best served immediately.
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Notes
Eggplant: I recommend globe eggplant because it's the most common eggplant at US grocery stores. This method should work with other varieties of eggplant.
Harissa: This is a spicy chili paste. It can be replaced with an equal amount of garlic chili sauce or sambal oelek.
Leftovers: Roasted eggplant slices can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the eggplant slices in the oven at 350°F for 10-15 minutes or until heated through or reheat on a skillet over medium heat.
Freezing: Roasted eggplant slices do not freeze well, as the texture can become mushy when thawing. It's best to enjoy them fresh or within a few days of making them.