Mediterranean Lemon Garlic Roasted Eggplant - Recipes Website

Mediterranean Lemon Garlic Roasted Eggplant

Enjoy tender, melt-in-your-mouth roasted eggplant infused with bright lemon, bold garlic, and fragrant Mediterranean herbs. This simple yet flavorful dish works perfectly as a side, a mezze platter addition, or a topping for grains and salads.

⏱️ Time Required

  • Prep: 10 minutes

  • Cook: 25–30 minutes

  • Total: 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, adds 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: Prepare the Eggplant

  1. Preheat your 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 (peeling optional).

  4. Lightly salt the slices and let them sit for 10–15 minutes to draw out excess moisture. Pat dry.

Step 2: Make the Lemon-Garlic Marinade

In a small bowl, whisk together:

  • Olive oil

  • Lemon juice

  • Lemon zest

  • Garlic

  • Oregano

  • Cumin

  • Salt, pepper, and red pepper flakes

Step 3: Roast the Eggplant

  1. Lay the eggplant slices on the prepared baking sheet in a single layer.

  2. Brush each slice generously with the marinade—both sides.

  3. Roast for 25–30 minutes, flipping halfway through, until soft, golden, and caramelized.

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