1. Prepare the Eggplant
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash the eggplants and trim off the stems. Cut them into 1-inch cubes — not too small, as they shrink while roasting.
2. Season
In a large bowl, toss the eggplant cubes with olive oil, minced garlic, salt, pepper, oregano, and paprika until evenly coated. The olive oil helps the eggplant brown beautifully while the garlic infuses every bite with rich flavor.
Spread the eggplant evenly on the baking sheet in a single layer. Avoid overcrowding — this ensures the eggplant roasts instead of steaming.
3. Roast
Roast for 25–30 minutes, flipping halfway through, until the cubes are golden brown and soft inside. You’ll know they’re ready when the edges turn slightly crisp and caramelized.
4. Add the Mediterranean Touch
Once roasted, transfer the eggplant to a serving bowl. While it’s still warm, drizzle with fresh lemon juice, sprinkle over the lemon zest, and toss gently. The lemon adds a bright tang that perfectly balances the roasted flavors.
Finish with chopped parsley for freshness and color. If you’d like extra richness, top with a handful of crumbled feta or a sprinkle of toasted pine nuts.
Serving Ideas
This Mediterranean Lemon Garlic Roasted Eggplant is wonderfully versatile. Here are a few ways to enjoy it:
As a side dish: Pair it with grilled chicken, lamb, or fish. It’s also delicious alongside quinoa or couscous.
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