Spanish Roasted Garlic Eggplant

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2.Wash and dry the eggplants. Cut off the tops and slice them into rounds (about 1/2-inch thick). If you prefer, you can cut them into lengthwise strips.

3.Lay the slices out on a clean kitchen towel or paper towels. Sprinkle lightly with salt and let them sit for about 15-20 minutes. This helps to draw out any excess moisture and bitterness. Afterward, pat the slices dry with a paper towel.

4.In a small bowl, mix the olive oil, minced garlic, smoked paprika, thyme (if using), salt, and pepper. Stir to combine.

5.Place the eggplant slices on the prepared baking sheet in a single layer. Brush both sides of the eggplant slices with the garlic olive oil mixture, ensuring they're well coated.

6.Roast in the preheated oven for 20-25 minutes, flipping the slices halfway through, until the eggplant is golden, tender, and slightly caramelized.

7.Once the eggplant is roasted, remove from the oven and drizzle with fresh lemon juice (optional) for added brightness.

8.Garnish with freshly chopped parsley or basil for a pop of color and extra flavor.