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
- 1/2 teaspoon salt
- 1/4 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: 1/4 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
