Description
Tender roasted eggplant infused with lemon, garlic, and Mediterranean herbs, finished with a drizzle of olive oil for a simple yet flavorful side dish.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss eggplant cubes with olive oil, garlic, lemon juice, zest, oregano, paprika, salt, and pepper until evenly coated.
- Spread eggplant in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until golden brown and tender.
- Remove from oven, garnish with parsley, and serve warm.
Notes
- For extra depth of flavor, add a sprinkle of feta cheese or tahini drizzle before serving.
- Pairs well with grilled chicken, lamb, or fish as a side dish.
- Can also be served chilled as part of a mezze platter.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean