Lemon Garlic Roasted Eggplant is a vibrant and mouthwatering side dish that brings the perfect balance of savory, tangy, and fresh flavors. Tender eggplant is roasted to perfection with a zesty lemon-garlic marinade, making it the perfect accompaniment to any Mediterranean-inspired meal. Whether you're looking for a quick and healthy dinner or a delightful side to serve at a gathering, this dish is bound to be a crowd-pleaser.
Ingredients
2 medium eggplants, cut into 1-inch cubes
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Stir well to create the marinade.
Add the cubed eggplant to the bowl and toss until all pieces are evenly coated. Let marinate for 10 minutes.
Spread the eggplant cubes on a baking sheet lined with parchment paper or a silicone mat in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and golden brown.
Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Add some heat: If you like a little spice, consider adding a pinch of red pepper flakes to the marinade for a zesty kick.
Add cheese: For a non-vegan twist, sprinkle some crumbled feta or grated Parmesan on top after roasting.
Herb mix: Try experimenting with different herbs like thyme or basil in place of oregano for a fresh twist on the flavor.
Storage/Reheating
I usually store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping it back into the oven for a few minutes at 350°F (175°C) to maintain its crispy edges and soft interior. You can also reheat it in a microwave, though the texture won’t be quite the same.
FAQs
Can I use a different type of eggplant for this recipe?
Yes, you can use different varieties of eggplant, though I recommend staying with a medium-sized one for the best results. Smaller eggplants tend to have less bitterness and a sweeter taste.
How do I prevent the eggplant from becoming too soggy?
Make sure to marinate the eggplant and roast it on a single layer, ensuring that the pieces have enough space to cook evenly. Stirring halfway through the roasting process also helps prevent sogginess.
Can I prepare this dish ahead of time?
Definitely! You can prepare the eggplant cubes and marinate them a few hours ahead, then roast them just before serving. This makes it a great option for meal prep or entertaining.
Can I make this recipe in an air fryer?
Yes, you can! Preheat the air fryer to 375°F (190°C), then cook the eggplant for about 15-20 minutes, tossing halfway through for even crisping.
What can I serve this with?
This roasted eggplant pairs wonderfully with grilled meats, roasted chicken, or a light Mediterranean salad. It’s also fantastic as part of a mezze platter, served with hummus and pita.
Conclusion
Lemon Garlic Roasted Eggplant is a simple yet delicious dish that’s perfect for adding a burst of flavor to any meal. The combination of zesty lemon, savory garlic, and roasted eggplant creates a dish that is both healthy and satisfying. I love how versatile it is, whether served as a side or enjoyed on its own. This recipe is bound to become a regular in your kitchen, offering a tasty and easy way to enjoy the goodness of Mediterranean-inspired cuisine.
Recipe:
Lemon Garlic Roasted Eggplant
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Lemon Garlic Roasted Eggplant is a vibrant and mouthwatering side dish that brings the perfect balance of savory, tangy, and fresh flavors. Roasted eggplant is marinated in a zesty lemon-garlic mixture, making it an ideal side for any Mediterranean-inspired meal.
Ingredients
2 medium eggplants, cut into 1-inch cubes
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Stir well to create the marinade.
- Add the cubed eggplant to the bowl and toss until all pieces are evenly coated. Let marinate for 10 minutes.
- Spread the eggplant cubes on a baking sheet lined with parchment paper or a silicone mat in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and golden brown.
- Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.
Notes
For extra heat, add red pepper flakes to the marinade.
If not vegan, sprinkle crumbled feta or Parmesan on top after roasting.
Try using different herbs like thyme or basil for a unique twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispy edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
