Roasted Eggplant Rounds with Honey & Cranberries
Roasted Eggplant Rounds with Honey and Cranberries strike a beautiful balance between savory and sweet. The eggplant turns tender and lightly caramelized in the oven, while a drizzle of honey enhances its natural richness. Dried cranberries add bursts of tart sweetness, and a sprinkle of fresh parsley brings brightness to every bite. If you choose to add feta, you get a creamy, salty contrast that ties everything together.
This dish works well as a side for roasted meats, part of a vegetarian spread, or even as a light appetizer. It looks elegant on a platter, but the preparation is simple and approachable. With just a handful of ingredients, you can create something that feels special and seasonal.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 4
Ingredients
2 medium eggplants, sliced into ½-inch rounds
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons honey
¼ cup dried cranberries
2 tablespoons fresh parsley, chopped (for garnish)
2 tablespoons crumbled feta (optional)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare eggplant: Slice into even ½-inch rounds to ensure consistent roasting.
Season: Arrange slices in a single layer on the baking sheet. Brush both sides lightly with olive oil and season with salt and pepper.
Roast first side: Bake for 15 minutes until beginning to soften.
Flip carefully: Turn slices over and roast another 10–15 minutes until golden and tender.
Warm cranberries (optional): If they’re very dry, soak in warm water for 5 minutes, then drain.
Drizzle honey: Remove eggplant from oven and drizzle evenly with honey while still warm.
Add cranberries: Sprinkle dried cranberries over the top.
Garnish: Add chopped parsley and crumbled feta if using.
Serve: Enjoy warm or at room temperature.
Tips
Choose firm, glossy eggplants without soft spots.
Slice evenly for uniform roasting.
Don’t overcrowd the pan; use two trays if needed.
Flip gently with a spatula to keep slices intact.
For deeper caramelization, roast a few extra minutes.
Lightly salt eggplant beforehand if you want to reduce bitterness.
Use good-quality honey for better flavor.
Soften cranberries briefly if they seem too dry.
Add feta just before serving to maintain texture.
Store leftovers in an airtight container for up to 3 days.
Variations
Balsamic Drizzle: Replace honey with balsamic glaze.
Nutty Crunch: Add toasted walnuts or pecans.
Spicy Twist: Sprinkle red chili flakes before serving.
Maple Option: Use maple syrup instead of honey.
Herb Swap: Use fresh thyme or mint instead of parsley.
Cheese Change: Try goat cheese instead of feta.
Garlic Infusion: Add minced garlic to olive oil before brushing.
Citrus Zest: Add orange zest for extra brightness.
Pomegranate Seeds: Substitute cranberries with fresh pomegranate arils.
Grilled Version: Grill slices instead of roasting for smoky flavor.
Q&A
Do I need to salt the eggplant first?
Optional, but it can help reduce bitterness and moisture.
Can I make this ahead of time?
Yes, it tastes great at room temperature.
Can I use fresh cranberries?
Dried work best for sweetness, but lightly cooked fresh cranberries can be used.
Is this dish vegetarian?
Yes, and easily adaptable to vegan by skipping feta or using maple syrup.
What pairs well with it?
Roasted chicken, grilled lamb, or quinoa salads.
Can I air fry the eggplant?
Yes, cook at 375°F for about 12–15 minutes, flipping halfway.
Why is my eggplant soggy?
Overcrowding the pan may cause steaming instead of roasting.
Can I double the recipe?
Yes, just use additional baking sheets.
How do I reheat leftovers?
Warm gently in oven at 350°F for 8–10 minutes.
Is feta necessary?
No, it’s optional but adds a pleasant salty contrast.
Nutrition
(Approx. Per Serving)
Calories: 190–220
Protein: 3–4g
Carbohydrates: 20–24g
Fat: 12–14g
Fiber: 4–5g
Natural Sugars: 12–14g
Values may vary depending on honey and feta amounts.
Conclusion
Roasted Eggplant Rounds with Honey and Cranberries combine simplicity with bold contrast. The tender roasted eggplant, sweet honey drizzle, and tart cranberries create a well-balanced dish that feels both rustic and refined.
It’s versatile enough for casual dinners yet elegant enough for entertaining. Once you try this combination of sweet and savory flavors, you may find yourself returning to it whenever eggplants are in season.