Mediterranean Roasted Eggplant Recipe
Mediterranean Roasted Eggplant is a simple, healthy, and versatile dish made with golden, tender eggplant cubes roasted with garlic, olive oil, and oregano. Finished with lemon juice and parsley, it’s a bright and flavorful side that can be enjoyed hot, cold, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
2 medium eggplants, cut into 1-inch cubes
3 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Juice of ½ lemon
2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the eggplant cubes with olive oil, garlic, oregano, salt, and pepper.
- Spread the eggplant evenly on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
- Remove from the oven and drizzle with lemon juice. Garnish with fresh parsley before serving.
Notes
- Sprinkle with feta for a creamy, tangy touch.
- Add chopped kalamata olives for extra flavor.
- Toss with quinoa or couscous for a complete meal.
- Swap parsley with fresh mint or basil for a refreshing twist.
- Top with tahini or yogurt sauce for a creamy finish.
- Store in the fridge up to 3 days; enjoy reheated or cold.
Nutrition
- Serving Size: 1 cup roasted eggplant
- Calories: 120
- Sugar: 5g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
