Many people claim they don’t enjoy eggplant, often due to its texture or flavor when cooked traditionally. However, this roasted eggplant with fresh chimichurri sauce recipe might just change their minds. Combining the creamy, mild flavor of eggplant with the bold, herby punch of chimichurri, this dish is a perfect side or main that promises to impress. Whether you’re a vegan or simply looking to spice up your vegetable intake, this recipe is a must-try.


Roasted Eggplant with Fresh Chimichurri Sauce

Discover how to transform eggplant into a delightful dish with this easy recipe for roasted eggplant topped with vibrant, homemade chimichurri sauce. Perfect for vegans and meat lovers alike!
Course Side Dish, Vegetables
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 184kcal


  • Baking Sheet
  • Parchment Paper
  • Small Bowl or Measuring Cup
  • Whisk or Fork
  • Knife and Cutting Board


For the Roasted Eggplant:

  • 1 large Eggplant sliced into 1/4 to 1/2 inch rounds
  • Olive Oil for brushing
  • Salt and Pepper to taste

For the Chimichurri Sauce:

  • 1 cup Parsley Leaves finely chopped
  • 2 tsp Dried Oregano
  • 4 cloves Garlic minced
  • 1-2 tsp Red Pepper Flakes adjust to taste
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Salt
  • A pinch of Black Pepper
  • 1/2 cup Extra Virgin Olive Oil


Preparing the Eggplant

  • Preheat the Oven: Set your oven to 450°F (232°C) to ensure it’s hot enough to give the eggplant a nice roast.
  • Prepare the Eggplant: Trim the ends off the eggplant and slice it into rounds. Score each round lightly in a crosshatch pattern. This helps the seasonings penetrate more deeply and the eggplant cook more evenly.
  • Season and Bake: Arrange the eggplant rounds on a parchment-lined baking sheet, scored side up. Brush each slice lightly with olive oil and season with salt and pepper. Bake in the preheated oven for about 20 minutes, or until the eggplant is tender and golden.

Making the Chimichurri Sauce

  • Combine Ingredients: In a small bowl or measuring cup, combine the finely chopped parsley, oregano, minced garlic, red pepper flakes, salt, and black pepper.
  • Add Liquids: Pour in the red wine vinegar and extra virgin olive oil. Stir well to combine all the ingredients into a vibrant chimichurri sauce.

Assembly and Serving

  • Top the Eggplant: Once the eggplant is roasted, remove it from the oven and immediately spoon the fresh chimichurri sauce over each round. The heat from the eggplant will help meld the flavors.
  • Serve: This dish can be served on its own as a stunning vegan main or side dish. It also pairs wonderfully with grilled meats like bison ribeyes, as the chimichurri complements both the vegetables and the meat beautifully.


@watchlolita Roasted Eggplant with Homemade, Easy Chimichurri Sauce 🍆 The Perfect Side Dish for Steak, Chicken, or Fish 🥩🍗🐠 Chimichurri Sauce Recipe * 1 cup parsley leaves ,chopped finely * 2 tsp dried oregano * 4 garlic cloves , minced * 0 – 2 tsp red pepper flakes (adjust to taste) * 1/4 cup (65 ml) red wine vinegar  * 1/2 tsp salt * Black pepper * 1/2 cup extra virgin olive oil
#recipe #eggplant #vegetarian #chimichurri #easyhealthyrecipe #easyhealthydinner #eggplantrecipe #lowcarb #vegetables #sidedish #cookwithme ♬ original sound – Lolita 🦋 50+ Wellness


Calories: 184kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 134mg | Potassium: 386mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1455IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 2mg

This roasted eggplant with chimichurri sauce is not only a flavorful way to enjoy a less popular vegetable but also a vibrant addition to your culinary repertoire. Whether you’re serving it alongside a steak or enjoying it as a hearty vegan option, the combination of soft, sweet eggplant and tangy, spicy chimichurri is sure to win over any crowd.

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