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
