Mediterranean Lemon Garlic Roasted Eggplant

Introduction

This Mediterranean-inspired roasted eggplant is bright, garlicky, and zesty with a hint of oregano. It’s a simple yet flavorful dish that works as a side, a light main, or a topping for salads, grain bowls, or pita wraps. Eggplant soaks up flavors beautifully, and the combination of garlic, olive oil, and fresh lemon makes this dish shine.

Ingredients

2 medium eggplants, sliced into ½-inch rounds or half-moons
3 tablespoons olive oil
4 garlic cloves, minced
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
Optional: chopped fresh parsley or mint for garnish

Instructions

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Eggplant:
Wash and slice the eggplants into ½-inch rounds or half-moons. Sprinkle lightly with salt and let sit for about 10 minutes (optional, but helps reduce bitterness). Pat dry with a paper towel.
Make the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
Coat the Eggplant:
Arrange the eggplant slices in a single layer on the baking sheet. Brush or spoon the marinade evenly over both sides of each slice.
Roast:
Roast in the preheated oven for about 20–25 minutes, flipping halfway through, until the eggplant is golden brown, tender, and slightly caramelized.
Finish & Serve:
Transfer to a serving platter and garnish with fresh parsley or mint if desired. Serve warm or at room temperature.

Tips & Variations**

Add Cheese:** Sprinkle crumbled feta or grated parmesan during the last 5 minutes of roasting.
Add Crunch:** Top with toasted pine nuts or chopped walnuts.
Make it a Meal:** Serve over quinoa, couscous, or a bed of fresh greens with a drizzle of tahini or yogurt sauce.
Flavor Twist:** Add smoked paprika or chili flakes for a bit of heat.

Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold in wraps or salads.