1. Transfer to a serving plate.

2. Garnish with fresh herbs, crumbled feta, or pomegranate seeds.

3. Serve warm or at room temperature.

Notes

Salting eggplant before roasting helps prevent sogginess and bitterness.

This dish tastes even better after sitting for 10 minutes — the flavors meld beautifully.

Leftovers make a great sandwich filling or topping for grain bowls.

Tips

Add a spoonful of tahini sauce or Greek yogurt for creaminess.

Mix in cherry tomatoes or roasted red peppers for extra color and variety.

Turn this into a main dish by serving over couscous, quinoa, or lentils.