Oven-baked Rosemary Oregano Eggplant

A little side dish never hurt nobody… (While writing this, I am actually singing to the beat of ‘a little party never killed nobody’ by Fergie for The Great Gatsby movie) Ha.  

If you do not know this song, please do have a listen.  

So, our main ingredient tonight is Eggplant.

 When roasted, it becomes musky, earthy and develops somewhat of a ‘mushroomy’ quality.  It works particularly well with salty ingredients.

 Serves 1 person

Prep Time: 5-10mins

Cook Time: 20mins

Total Time: 30mins


  • 1 eggplant
  • Piment de Cayenne
  • Basil
  • Oregano
  • Sea salt
  • Black pepper
  • Olive oil
  • Coconut oil (optional)
  • Garlic (optional)


  1. Pre-heat the oven at 375 farenheit or 190 celcius
  2. Place thinly sliced eggplant pieces onto a backing sheet, in a backing tray
  3. Drizzle some olive oil [and coconut oil] to begin,
  4. Then sprinkle your herbs on: the oregano & basil
  5. Add some raw garlic pieces (optional)
  6. Finally, season with salt, pepper and some pimento de cayenne or chili flakes
  7. Place in the oven for about 20-30 mins depending how thinly sliced your pieces of eggplant were. Just until they become more tender, but with a slight crisp-like texture around the edges.

Earthy, Musky, Mushroomy, Crisp 

Note: Eggplant information obtained from the book ‘The Flavor Thesaurus’ by Niki Segnit. Great book!

Oven ready

Oven ready

close up.jpg
Chips a'Ready!

Chips a'Ready!