Mediterranean Lemon Garlic Roasted Eggplant

Description

This Mediterranean-inspired roasted eggplant dish bursts with fresh, zesty flavors. The tender eggplant is infused with a fragrant mix of lemon juice, olive oil, garlic, and Mediterranean herbs, then roasted until golden and caramelized. Perfect as a side dish, appetizer, or even a plant-based main, it pairs beautifully with fresh herbs, tahini drizzle, or crumbled feta.

Ingredients for Mediterranean Lemon Garlic Roasted Eggplant

• 2 medium eggplants (about 1.5 lbs), cut into 1-inch cubes or thick slices

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 medium lemon)

• 3 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp ground cumin

• ½ tsp smoked paprika (optional for depth)

• ½ tsp sea salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp chopped fresh parsley or cilantro (for garnish)

• Optional topping: crumbled feta, toasted pine nuts, or tahini drizzle

Instructions

1. Preheat Oven to 400°F (200°C).

2. Prepare Eggplant: Wash and cut eggplant into cubes or slices. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture, then pat dry with paper towels. (Optional but helps with texture.)

3. Make Marinade: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper.

4. Toss & Coat: Add eggplant pieces to the bowl and toss until well coated with the marinade.

5. Roast: Spread eggplant in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until eggplant is golden brown and tender.

6. Serve: Transfer to a serving dish, garnish with fresh parsley, and add optional toppings like feta, pine nuts, or tahini. Serve warm or at room temperature.

Notes

• For richer flavor, roast with a few whole garlic cloves (skin on) and squeeze them over the dish before serving.

• If you want a smoky flavor, use smoked paprika or roast over a charcoal grill instead of the oven.

• Eggplant absorbs oil quickly—avoid over-oiling to prevent sogginess.

Tips

• Choose firm, glossy eggplants for the best texture.

• Avoid overcrowding the pan so the eggplant roasts instead of steaming.

• For meal prep: This dish keeps well in the fridge for 2–3 days and tastes great chilled in salads.

• Low-oil option: Toss eggplant with just 1 tbsp olive oil and roast on a silicone mat to prevent sticking.

Servings

• Makes 4 servings as a side dish or 2 servings as a main course.

Nutritional Info (per serving, side dish portion)

(Values are approximate)

• Calories: 125 kcal

• Protein: 2 g

• Carbohydrates: 11 g

• Fiber: 5 g

• Sugars: 5 g

• Fat: 9 g

• Saturated Fat: 1.3 g

• Sodium: 280 mg

• Vitamin C: 12% DV

• Potassium: 470 mg

Benefits

• Rich in antioxidants from eggplant’s purple skin (nasunin supports brain health).

• High in fiber for digestion and satiety.

• Healthy fats from olive oil support heart health.

• Lemon and garlic add vitamin C and immune-boosting properties.

• Naturally vegan and gluten-free.

Q & A

Q1: Can I make this without lemon?
A1: Yes, substitute with balsamic vinegar or apple cider vinegar for acidity.

Q2: How do I keep the eggplant from becoming mushy?
A2: Salt and pat dry before cooking, don’t over-oil, and roast in a single layer.

Q3: Can I use baby eggplants?
A3: Absolutely! Baby eggplants have a sweeter flavor and can be halved or quartered for roasting.

Q4: What can I serve this with?
A4: Pairs well with grilled chicken, lamb, falafel, couscous, quinoa, or pita bread with hummus.

Q5: Can I air fry this recipe?
A5: Yes, cook at 375°F (190°C) for 15–18 minutes, shaking halfway through.