🥗 Mediterranean Lemon Garlic Roasted Eggplant
📖 Description
This Mediterranean-inspired roasted eggplant is tender, tangy, and full of garlicky, citrusy goodness. Perfect as a side dish, salad topper, or mezze platter addition, it showcases the eggplant’s natural richness balanced with lemon and herbs. Ready in under 40 minutes and bursting with flavor!
🍆 Ingredients
- 2 medium eggplants, sliced into ½-inch rounds or half-moons
- 3 tbsp olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp ground black pepper
- Optional: fresh parsley or mint for garnish
🍽️ Servings
Serves: 4
Serving Size: About 1 cup
🔪 Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prep eggplant: Place sliced eggplants in a large bowl. Sprinkle with salt and let sit for 10–15 minutes. This helps draw out moisture and bitterness. Pat dry with paper towels.
- Make marinade: In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Toss & coat: Pour the marinade over the eggplant and toss until all pieces are evenly coated.
- Arrange & roast: Spread eggplant slices in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Garnish & serve: Sprinkle with chopped parsley or mint and an extra squeeze of lemon juice before serving.
💡 Tips
- Salting the eggplant improves texture and reduces bitterness.
- For extra flavor, add a pinch of chili flakes or cumin to the marinade.
- Serving ideas: over couscous, in a pita with hummus, or on a grain bowl.
- Make it ahead: Can be roasted in advance and served cold or reheated.
🧮 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~10g |
| Protein | ~2g |
| Fat | ~9g |
| Saturated Fat | ~1g |
| Fiber | ~4g |
| Sodium | ~200mg |
| Sugar | ~4g |
Values are estimates based on standard medium eggplants and ingredients.
🌿 Health Benefits
- Eggplant: High in antioxidants (nasunin), supports heart and brain health.
- Garlic: Boosts immunity, has anti-inflammatory and antimicrobial properties.
- Lemon: Rich in vitamin C, aids digestion and detoxification.
- Olive Oil: Contains heart-healthy monounsaturated fats.
❓ Q & A
Q: Can I grill the eggplant instead of roasting it?
A: Absolutely! Grilling adds a smoky flavor. Just brush the slices with the marinade and grill for about 4–5 minutes per side.
Q: Can I use fresh oregano instead of dried?
A: Yes! Use 1 tbsp of finely chopped fresh oregano in place of the dried version.
Q: Is this dish vegan and gluten-free?
A: Yes, it’s naturally vegan and gluten-free.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or serve cold.
Q: Can I add other vegetables?
A: Definitely. Zucchini, bell peppers, or cherry tomatoes roast well alongside eggplant.