Description
Tender roasted eggplant tossed with olive oil, garlic, herbs, and a touch of lemon—this Mediterranean-inspired dish is bursting with savory, fresh flavor and is perfect as a side or vegetarian main.
Ingredients
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2 medium eggplants, cut into 1-inch cubes
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3 tbsp olive oil
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2 garlic cloves, minced
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1 tsp dried oregano
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1 tsp salt
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½ tsp black pepper
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Juice of ½ lemon
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2 tbsp chopped fresh parsley (optional)
Instructions
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Prep oven: Preheat oven to 400°F (200°C).
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Season eggplant: Toss eggplant cubes with olive oil, garlic, oregano, salt, and pepper in a bowl.
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Roast: Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender.
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Finish: Squeeze lemon juice over roasted eggplant and garnish with parsley. Serve warm or at room temp.
Notes
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For extra depth, add a sprinkle of crumbled feta or chopped kalamata olives after roasting.
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Great over couscous, quinoa, or as a mezze platter component.
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Can be served cold as a salad-style side.
- Prep Time: 10 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 140kal
- Sugar: 6g
- Sodium: 300
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g