Description
A flavorful Mediterranean roasted eggplant dish infused with lemon, garlic, and herbs, offering a tender texture with a lightly caramelized finish.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds or half-moons
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Slice eggplants evenly and place in a large bowl.
- Mix olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Pour marinade over eggplant and toss to coat evenly.
- Arrange slices in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through.
- Remove from oven when golden and tender.
- Garnish with parsley and serve warm.
Notes
- Avoid overcrowding the tray for proper roasting.
- Flip halfway for even browning.
- Add chili flakes for heat.
- Drizzle tahini for extra richness.
- Best served fresh but reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
