In a grain bowl: Combine with chickpeas, cherry tomatoes, cucumbers, and a dollop of tzatziki for a Mediterranean-style bowl.
On toast or flatbread: Mash the roasted eggplant slightly and serve over toasted sourdough or warm pita with a drizzle of tahini.
With pasta: Toss it through spaghetti with olive oil, capers, and fresh herbs for a light, flavorful dinner.
Tips for Perfect Roasted Eggplant
Don’t skimp on olive oil: Eggplant naturally absorbs oil, and that’s what gives it that luscious, tender texture.
Use high heat: Roasting at 425°F helps achieve that perfect golden crust.
Salt it (optional): If your eggplants are large or slightly bitter, sprinkle them with salt after cutting and let them sit for 20 minutes. Rinse and pat dry before roasting.
Add spices: Feel free to experiment — cumin, coriander, or smoked paprika all work beautifully with this dish.
Nutrition Highlights
Eggplant is low in calories but rich in fiber, potassium, and antioxidants, especially nasunin, which supports brain and heart health. Combined with extra virgin olive oil and garlic, this dish aligns perfectly with the heart-healthy Mediterranean diet.
Per serving (without feta):
Calories: ~140 | Fat: 9g | Carbs: 15g | Fiber: 5g | Protein: 2g
Final Thoughts
This Mediterranean Lemon Garlic Roasted Eggplant is the kind of simple yet elegant recipe that proves healthy eating can be full of flavor. With its balance of tangy lemon, savory garlic, and tender roasted eggplant, it’s comfort food with a Mediterranean soul.
Serve it warm, chilled, or even the next day — it only gets better as the flavors meld together. Light, fresh, and deeply satisfying — this dish brings a taste of the Mediterranean coast right to your kitchen.
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