Description
Delight in the flavors of the Mediterranean with this zesty and aromatic Lemon Garlic Roasted Eggplant recipe. Tender eggplant cubes are roasted to golden perfection with a burst of lemon and garlic, creating a versatile dish that can be enjoyed on its own or as a flavorful addition to various meals.
Ingredients
Eggplant:
- 2 medium eggplants (cut into 1-inch cubes)
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare eggplant: In a large bowl, toss the cubed eggplant with olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano until evenly coated.
- Roast: Spread the seasoned eggplant on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Serve: Remove from the oven, transfer to a serving dish, and garnish with fresh parsley. Serve warm or at room temperature.
Notes
- Serve as a side dish, in salads, grain bowls, or wraps.
- For a smoky flavor, consider grilling the eggplant instead of roasting.
