Description
A delightful recipe for Lemon Garlic Roasted Eggplant, perfect as a side dish or a standalone vegan meal. The eggplant is roasted to tender perfection with a flavorful mix of garlic, lemon, and herbs.
Ingredients
Scale
Eggplant:
- 2 medium eggplants, cut into 1-inch cubes
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the seasoning: In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper.
- Coat the eggplant: Add the cubed eggplant to the bowl and toss until evenly coated.
- Roast: Spread the seasoned eggplant on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Finish and serve: Once tender and golden brown, remove from the oven. Sprinkle with fresh parsley before serving, if desired.
Notes
- This dish pairs well with grilled meats, pasta, or grain bowls.
- For added flavor, consider a pinch of red pepper flakes or crumbled feta as toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
