Description
A vibrant and flavorful Lemon Garlic Roasted Eggplant recipe that features tender, golden eggplant slices brushed with a zesty lemon garlic mixture and roasted to perfection. Perfect as a side dish or a light vegetarian appetizer.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced into 1/2-inch rounds
Lemon Garlic Mixture
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Arrange Eggplant: Place the eggplant slices on the prepared baking sheet in a single layer to ensure even roasting.
- Prepare Lemon Garlic Mixture: In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, lemon zest, salt, and black pepper until well combined.
- Brush Eggplant: Generously brush both sides of each eggplant slice with the lemon garlic mixture, making sure to coat them evenly for maximum flavor.
- Roast Eggplant: Roast the eggplant in the preheated oven for 20-25 minutes, flipping the slices halfway through cooking to promote even browning and tenderness. The eggplant should be golden and soft when done.
- Add Parsley: Remove the roasted eggplant from the oven and sprinkle with chopped fresh parsley if desired for a fresh, herby finish.
- Serve: Serve the roasted eggplant warm or at room temperature as a delicious side dish or light appetizer.
Notes
- For a smoky flavor, try grilling the eggplant slices instead of roasting.
- Use extra fresh parsley or substitute with basil for a different herbal note.
- Eggplant can absorb a lot of oil; feel free to adjust the amount of olive oil if preferred.
- Can be served as a side dish, topped on salads, or incorporated into sandwiches.
- Make sure to slice the eggplant evenly to ensure uniform cooking.
