Mediterranean Roasted Eggplant Rounds with Honey & Cranberries
This recipe transforms humble eggplant into a sweet and savory Mediterranean-style side dish or appetizer. The eggplant rounds are roasted until tender and golden, then drizzled with honey and topped with tart cranberries for a beautiful contrast of flavors. Fresh parsley and a sprinkle of feta add brightness and a creamy finish, making this dish both simple and elegant.
Prep & Cook Time: 30 minutes
Servings: 4
Ingredients
2 medium eggplants, sliced into ½-inch rounds
3 tbsp olive oil
Salt & black pepper, to taste
2 tbsp honey
¼ cup dried cranberries
2 tbsp fresh parsley, chopped (for garnish)
2 tbsp crumbled feta (optional)
Instructions
Preheat the oven
Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the eggplant
Arrange the eggplant slices on the baking sheet. Brush both sides lightly with olive oil and season with salt and black pepper.
Roast the eggplant
Roast for 20–25 minutes, flipping halfway, until the rounds are golden and tender.
Finish with toppings
Drizzle the roasted eggplant with honey.
Sprinkle dried cranberries, parsley, and feta (if using) over the top.
Serve
Serve warm as a side dish, appetizer, or part of a mezze platter.
Tips & Variations
Sweeter Option: Swap honey with date syrup or pomegranate molasses for a deeper Mediterranean sweetness.
Cheese Choices: Use goat cheese or ricotta instead of feta for a creamier texture.
Extra Crunch: Add toasted pine nuts, walnuts, or almonds on top for crunch and nutty flavor.
Herb Variations: Try fresh mint or basil instead of parsley for a different aromatic touch.
Spice Boost: Sprinkle smoked paprika, chili flakes, or za’atar before roasting for extra flavor.
Serving Idea: Layer the eggplant on a platter with arugula or spinach for a light salad-style dish.
Vegan-Friendly: Use maple syrup or agave instead of honey to keep it vegan.
Q&A
Q: Do I need to salt the eggplant before roasting?
A: Salting helps draw out bitterness and moisture, but with fresh eggplants it’s often not necessary. If you prefer firmer texture, you can salt slices for 15 minutes, then pat dry before roasting.
Q: Can I make this ahead of time?
A: Yes, you can roast the eggplant rounds in advance and reheat in the oven before serving. Add honey, cranberries, and garnishes right before serving for best texture.
Q: What can I serve this with?
A: These pair beautifully with grilled meats, couscous, quinoa, or as part of a mezze spread with hummus and pita.
Q: Can I air-fry the eggplant instead of roasting?
A: Definitely. Air-fry at 375°F (190°C) for 12–15 minutes, flipping halfway, for a slightly crispier finish.
Nutrition
(per serving, 1 of 4)
Calories: ~170
Protein: ~3g
Fat: ~9g
Carbohydrates: ~22g
Fiber: ~6g
Sugar: ~14g
Sodium: ~120mg
(Values will vary depending on whether you add feta or extra toppings.)
Conclusion
These Mediterranean Roasted Eggplant Rounds with Honey & Cranberries are a perfect balance of savory, sweet, and tangy flavors. The roasted eggplant is tender and rich, the honey adds a golden glaze, and the cranberries bring a pop of tartness. Finished with fresh herbs and optional feta, it’s a versatile dish that works as an appetizer, side, or even a light vegetarian main. Elegant yet easy, it’s a great way to enjoy eggplant in a Mediterranean-inspired way.