Roasted Eggplant
Roasted eggplant is a culinary delight that offers a unique blend of smoky, savory flavors and a luxurious, velvety texture. This dish transforms any meal into an unforgettable experience, whether it’s a cozy family dinner or a lively gathering. With just a few simple ingredients and straightforward preparation, you can enjoy this Mediterranean-inspired treat that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh herbs (parsley or basil)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplants into 1-inch thick rounds or cubes. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- Rinse the eggplant under cold water to remove excess salt and pat dry with paper towels.
- In a large bowl, toss the eggplant with olive oil, minced garlic, black pepper, and lemon juice until well-coated.
- Spread the eggplant on a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for about 25-30 minutes until golden brown and tender.
- Garnish with fresh herbs before serving warm or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg