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Lemon Garlic Roasted Eggplant Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 170 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Lemon Garlic Roasted Eggplant recipe features tender eggplant slices roasted to golden perfection, infused with a zesty lemon garlic marinade. A simple, healthy side dish or snack that combines bright citrus flavors with the richness of olive oil and garlic, finished with fresh parsley for a vibrant touch.

Ingredients

Eggplant and Marinade

  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Arrange Eggplant: Place the eggplant slices in a single layer on the prepared baking sheet to ensure even roasting.
  3. Prepare Lemon Garlic Mixture: In a small bowl, whisk together olive oil, minced garlic, fresh lemon juice, lemon zest, salt, and black pepper until well combined.
  4. Brush Mixture: Generously brush the lemon garlic mixture over both sides of each eggplant slice, ensuring full coverage for maximum flavor.
  5. Roast Eggplant: Roast the eggplant in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they become golden brown and tender.
  6. Add Parsley: Remove from the oven and sprinkle chopped fresh parsley over the eggplant for a fresh, herbal note.
  7. Serve: Serve the lemon garlic roasted eggplant warm or at room temperature as a flavorful side dish or appetizer.

Notes

  • For extra crispiness, you can broil the eggplant for the last 2 minutes, watching carefully to prevent burning.
  • If you prefer less acidity, reduce lemon juice to 1 tablespoon and adjust seasoning accordingly.
  • Use fresh lemon zest for the best bright flavor, avoiding dried or powdered substitutes.
  • These roasted eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make this dish vegan and gluten-free, this recipe is naturally suited without modifications.

Find it online: https://slsrecipes.com/lemon-garlic-roasted-eggplant-recipe-2/