Description
This Roasted Mediterranean Eggplant with Garlic and Herbs is a healthy, flavor-packed dish with crispy roasted eggplant, fresh garlic, herbs, and a hint of lemon. It’s easy to make, beginner-friendly, and naturally vegan and gluten-free—perfect as a side or light main dish.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
- Fresh parsley, chopped, for garnish
- Optional Add-ins: Cherry tomatoes, crumbled feta, chopped olives, red pepper flakes
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to ensure crispy edges.
- Chop Eggplant: Wash and cut eggplants into cubes. Peeling is optional.
- Optional Salting: Salt cubes, let sit for 15 minutes to draw out moisture, then rinse and dry.
- Make Seasoning: Mix olive oil, garlic, oregano, thyme, salt, and pepper in a bowl.
- Toss to Coat: Add eggplant to the bowl and toss until evenly coated.
- Roast: Spread on a parchment-lined sheet. Roast for 25–30 minutes, flipping halfway.
- Finish: Drizzle with lemon juice, garnish with parsley and extras if using.
Notes
For meal prep, store in the fridge for up to 4 days and reheat in the oven or skillet. Add chickpeas for protein, or serve over couscous or quinoa as a complete meal. For more flavor, drizzle with tahini or lemon yogurt sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg