Description
Delight in the flavors of the Mediterranean with this zesty and aromatic Lemon Garlic Roasted Eggplant recipe. Tender eggplant cubes are roasted to golden perfection with a burst of lemon and garlic, creating a versatile dish that can be enjoyed on its own or as a flavorful addition to various meals.
Ingredients
Scale
Eggplant:
- 2 medium eggplants (cut into 1-inch cubes)
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare eggplant: In a large bowl, toss the cubed eggplant with olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano until evenly coated.
- Roast: Spread the seasoned eggplant on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Serve: Remove from the oven, transfer to a serving dish, and garnish with fresh parsley. Serve warm or at room temperature.
Notes
- Serve as a side dish, in salads, grain bowls, or wraps.
- For a smoky flavor, consider grilling the eggplant instead of roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
