This lemon garlic roasted eggplant is a simple yet flavor-packed side dish that’s perfect for any meal. The tangy lemon juice and robust garlic infuse each slice of eggplant with bold Mediterranean flavor, while roasting gives it a tender inside and lightly crisp edges.
Why You’ll Love This Recipe
I love how easy it is to bring out eggplant’s natural richness just by roasting it. The lemon and garlic brighten up the flavor, making this dish both refreshing and savory. It’s naturally vegan, gluten-free, and perfect for pairing with grilled meats, pasta, or even as a standalone light meal.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Eggplants
- Olive oil
- Fresh garlic cloves
- Fresh lemon juice
- Lemon zest
- Salt
- Black pepper
- Chopped fresh parsley (optional, for garnish)
directions
- I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
- I slice the eggplants into rounds or cubes—depending on my mood—and lay them out on the baking sheet.
- In a small bowl, I mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
- I brush the eggplant pieces generously with the lemon-garlic mixture on both sides.
- I roast the eggplant in the oven for about 25–30 minutes, flipping halfway through, until golden and tender.
- Once done, I sprinkle chopped parsley over the top for a fresh touch before serving.
Servings and timing
This recipe makes about 4 servings and takes approximately 10 minutes of prep time and 30 minutes of roasting time, totaling around 40 minutes from start to finish.
Variations
- I sometimes add a pinch of red pepper flakes for a little heat.
- A sprinkle of grated Parmesan before roasting gives it a nice cheesy crust.
- For a deeper flavor, I swap lemon zest with a bit of smoked paprika.
- I like to add cherry tomatoes to the pan during roasting for a sweet-tart bite.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for 10–12 minutes. They can also be reheated in a skillet over medium heat until warmed through.
FAQs
How do I prevent eggplant from becoming too soggy when roasting?
I avoid overcrowding the baking sheet, which helps the eggplant roast instead of steam. I also cut them into uniform sizes for even cooking.
Do I need to peel the eggplant first?
No, I keep the skin on for texture and flavor, but if I prefer it softer, I sometimes peel it.
Can I make this recipe ahead of time?
Yes, I roast the eggplant earlier in the day and reheat it before serving. It holds up well.
What can I serve this with?
I love serving it alongside grilled chicken, lamb, or a big grain salad like couscous or quinoa.
Can I grill instead of roast?
Absolutely. I brush the slices with the same lemon garlic mixture and grill them for about 3–4 minutes per side.
Conclusion
Lemon garlic roasted eggplant is one of my favorite go-to dishes when I want something light, flavorful, and versatile. It’s easy to prepare, packed with bright and savory tastes, and works with just about any main course. I always come back to this dish when I want something simple but satisfying.
Print
Lemon Garlic Roasted Eggplant
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
This lemon garlic roasted eggplant is a simple yet flavor-packed side dish with a tender inside and lightly crisp edges, infused with bold Mediterranean flavors.
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice eggplants into rounds or cubes and arrange them on the baking sheet.
- In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
- Brush eggplant pieces generously with the lemon-garlic mixture on both sides.
- Roast in the oven for 25–30 minutes, flipping halfway through, until golden and tender.
- Sprinkle with chopped parsley before serving, if desired.
Notes
- Do not overcrowd the baking sheet to ensure even roasting.
- For added flavor, try adding red pepper flakes or grated Parmesan before roasting.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 130
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
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