Set your oven to 350°F (175°C).

Rinse the eggplants well, then slice them into thick, 1 ½-inch rounds. This thickness keeps them tender without falling apart.

Line a baking sheet with parchment paper. Brush the surface lightly with olive oil to prevent sticking. Arrange the eggplant slices in a single layer, leaving a bit of space between each piece.

Bake for 25 minutes, flipping halfway so both sides get some color. The slices should be tender but still hold their shape.

While the eggplant roasts, whisk together honey, apple cider vinegar, olive oil, minced garlic, salt, pepper, and ground coriander in a deep bowl until smooth.

Once the eggplant is cool enough to handle, cut each round into thin strips. Add the eggplant to the bowl with the marinade and toss gently until all strips are coated.

Cover the bowl and refrigerate for at least 2 hours, stirring once or twice so the marinade reaches every piece. For the best flavor, leave overnight.

Serve chilled or at room temperature, sprinkled with fresh parsley. It pairs beautifully with bread, cheese, olives, or as part of a mezze spread.