Great choice! 🍋🧄🍆 Lemon Garlic Roasted Eggplant is light, flavorful, and super easy to make. The lemon adds brightness, garlic brings aroma, and roasting gives the eggplant a tender inside with caramelized edges. Here’s a detailed recipe:
🍋 Lemon Garlic Roasted Eggplant
Ingredients
- 2 medium eggplants (about 1 lb / 450g)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tsp dried oregano (or thyme/rosemary)
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
1. Prep the Eggplant
- Preheat oven to 400°F (200°C).
- Wash eggplants and cut into ½-inch thick slices or cubes (depending on preference).
- Lightly salt the pieces and let them rest on a paper towel for 15 minutes to draw out excess moisture and bitterness. Pat dry.
2. Make the Marinade
- In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, red pepper flakes, salt, and black pepper.
3. Roast the Eggplant
- Place eggplant pieces on a parchment-lined baking sheet.
- Brush or drizzle the lemon-garlic mixture over them, making sure each piece is well coated.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
4. Serve
- Garnish with fresh parsley or basil.
- Serve hot as a side dish, over rice, with grilled meats, or tucked into wraps.
🌟 Tips & Variations
- Cheesy twist: Sprinkle with crumbled feta or Parmesan during the last 5 minutes of roasting.
- Mediterranean style: Add cherry tomatoes and olives to the baking tray for extra flavor.
- Meal prep friendly: These reheat well and taste even better the next day!
Would you like me to also give you a creamy tahini-yogurt sauce recipe to drizzle over the roasted eggplant? 🌿
