Mediterranean Lemon Garlic Roasted EggplantThis dish features melt-in-your-mouth roasted eggplant slices, marinated in a zesty lemon-garlic-olive oil blend, and topped with fresh herbs. It’s an easy, flavorful side that pairs beautifully with grilled meats, grains, or legumes, and can even be served as part of a mezze platter.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Eggplant:
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 ground cumin (optional, for warmth)
Salt and black pepper to taste
Optional: pinch of red pepper flakes
For Garnish:
Fresh parsley or mint, chopped
Crumbled feta (optional)
Pomegranate seeds (optional, for sweetness and color)
Instructions
Step 1: Prep Eggplant
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or lightly oil it.
3. Slice eggplant into ½-inch rounds or half-moons (you can peel if preferred).
4. Lightly salt the slices and let sit for 10–15 minutes to draw out moisture (optional, reduces bitterness). Pat dry with paper towels.
Step 2: Make Lemon Garlic Marinade
1. In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, cumin, salt, pepper, and chili flakes (if using).
Step 3: Roast the Eggplant
1. Arrange eggplant slices on the baking sheet in a single layer.
2. Brush generously with the marinade on both sides.
3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 4: Finish and Serve
1. Transfer to a serving plate.
2. Garnish with fresh herbs, crumbled feta, or pomegranate seeds.
3. Serve warm or at room temperature.
Notes
Salting eggplant before roasting helps prevent sogginess and bitterness.
This dish tastes even better after sitting for 10 minutes — the flavors meld beautifully.
Leftovers make a great sandwich filling or topping for grain bowls.
Tips
Add a spoonful of tahini sauce or Greek yogurt for creaminess.
Mix in cherry tomatoes or roasted red peppers for extra color and variety.
Turn this into a main dish by serving over couscous, quinoa, or lentils.
