Lemon Garlic Roasted Eggplant

Serves

3–4 as a side dish
Prep time: 10 minutes
Roast time: 30–35 minutes

Ingredients

• 2 medium eggplants

• 3 tbsp olive oil

• 4 garlic cloves, finely minced

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

• ½ tsp dried oregano or thyme

• Optional garnish: fresh parsley or dill

Step-by-Step Instructions

1. Prepare the Eggplant

1. Preheat oven to 220°C / 425°F.

2. Line a baking tray with parchment paper.

3. Cut eggplant into 2–3 cm cubes or thick wedges.

4. If eggplant is very large or bitter, lightly salt and let sit 10 minutes, then pat dry.

2. Make the Lemon Garlic Oil

In a bowl, mix:

• Olive oil

• Minced garlic

• Lemon zest

• Salt

• Black pepper

• Smoked paprika

• Oregano or thyme

Do not add lemon juice yet (it can cause steaming).

3. Coat the Eggplant

• Toss eggplant thoroughly with the lemon garlic oil.

• Spread in a single layer on the baking tray with space between pieces.

Crowding causes soft, pale eggplant instead of roasting.

4. Roast

• Roast for 20 minutes.

• Flip pieces.

• Return to oven and roast another 10–15 minutes until deeply golden and tender.

5. Finish with Lemon

• Remove from oven.

• Immediately drizzle with lemon juice.

• Toss gently to coat.

Adding lemon at the end keeps the flavor bright and prevents bitterness.

Serving Suggestions

• With grain bowls or salads

• As a mezze dish with hummus or tahini

• Inside wraps or sandwiches

• Alongside roasted potatoes or chickpeas

Pro Tips

• For extra crisp edges, add 1 tbsp cornstarch to the oil mixture.

• For Mediterranean flavor, add olives or capers after roasting.

• For heat, add chili flakes before roasting.

• Eggplant absorbs oil quickly; tossing fast prevents excess oil use.

Storage

• Keeps refrigerated up to 3 days.

• Reheat in oven or pan for best texture.