Mediterranean Lemon Garlic Roasted Eggplant

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Mediterranean Lemon Garlic Roasted Eggplant

Description

This Mediterranean Lemon Garlic Roasted Eggplant recipe transforms simple eggplant slices into a bright, savory dish bursting with flavor. Roasted to perfection, the eggplant develops a soft, creamy texture inside with a slightly crisp golden exterior. The combination of lemon, garlic, olive oil, and herbs gives this dish a zesty, aromatic Mediterranean touch. Perfect as a side, appetizer, or topping for salads, pasta, or grain bowls.

Ingredients

  • 2 medium eggplants, cut into ½-inch thick rounds or cubes

  • 3 tbsp extra virgin olive oil

  • 3 cloves garlic, minced

  • Juice of 1 lemon (about 2 tbsp)

  • 1 tsp lemon zest

  • 1 tsp dried oregano (or 1 tbsp fresh chopped oregano)

  • ½ tsp ground cumin (optional for depth)

  • Salt and black pepper, to taste

  • 1 tbsp chopped fresh parsley (for garnish)

  • 1 tbsp crumbled feta cheese (optional, for serving)

Instructions

  1. Preheat Oven:
    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. Prepare Eggplant:
    Wash and cut the eggplant into ½-inch thick rounds or cubes. Sprinkle lightly with salt and let rest for 10–15 minutes to draw out moisture. Pat dry with a paper towel.

  3. Make Marinade:
    In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, cumin (if using), salt, and pepper.

  4. Coat and Roast:
    Toss the eggplant pieces in the marinade until evenly coated. Spread them out in a single layer on the baking sheet.

  5. Bake:
    Roast for 25–30 minutes, flipping halfway through, until the eggplant is golden brown and tender.

  6. Finish and Serve:
    Transfer to a serving plate, drizzle with any remaining lemon-garlic mixture, and sprinkle with chopped parsley and feta (if using). Serve warm or at room temperature.

Notes

  • For extra crispiness, roast slightly longer (up to 35 minutes) until edges caramelize.

  • If you prefer less tang, reduce lemon juice to 1 tablespoon.

  • Works beautifully with zucchini, bell peppers, or cherry tomatoes for a mixed Mediterranean roast.

Tips

  • Avoid soggy eggplant: Salting beforehand removes excess moisture and bitterness.

  • Use high heat: Roasting above 400°F ensures caramelization.

  • Flavor enhancer: A touch of smoked paprika or chili flakes adds a mild kick.

  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.

Servings

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

  • Calories: 130 kcal

  • Protein: 2 g

  • Carbohydrates: 9 g

  • Fat: 10 g

  • Fiber: 3 g

  • Sodium: 180 mg

  • Vitamin C: 15% DV

  • Potassium: 400 mg

Health Benefits

  • Rich in antioxidants: Eggplant’s purple skin is packed with anthocyanins that support heart and brain health.

  • Low in calories: Great for weight management.

  • Supports digestion: High fiber promotes gut health.

  • Mediterranean diet friendly: Heart-healthy olive oil and herbs reduce inflammation.

Q & A

Q1: Can I make this recipe ahead of time?
Yes! You can roast the eggplant a day ahead and reheat it before serving. It even tastes great at room temperature.

Q2: Can I grill instead of roast?
Absolutely — grill over medium heat for about 3–4 minutes per side for a smoky flavor.

Q3: What can I serve it with?
Pairs beautifully with hummus, couscous, grilled chicken, or quinoa salad.

Q4: Can I use Japanese or Chinese eggplant?
Yes, these varieties roast beautifully and tend to be less bitter.

Q5: Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free unless you add feta cheese.

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