Description
Enjoy the flavors of the Mediterranean with this simple and delicious Lemon Garlic Roasted Eggplant recipe. Tender eggplant cubes are roasted to perfection with garlic, lemon, and herbs, creating a flavorful side dish that pairs well with a variety of main courses.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
Garnish:
- 2 tablespoons chopped fresh parsley (optional, for garnish)
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 mixing bowl, toss eggplant with olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano until coated.
- Roast Eggplant: Spread the seasoned eggplant on the baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Finish and Serve: Remove from the oven, cool slightly, and garnish with fresh parsley before serving.
Notes
- Enhance with feta or tahini for extra flavor.
- Pair with quinoa or couscous for a complete meal.
- Try using Japanese eggplant for a sweeter taste.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
