Garlic Roasted Eggplant
A simple, flavor-packed roasted eggplant seasoned with olive oil, fresh garlic, herbs, and spices, then baked until golden and tender. Ready in under 40 minutes and versatile enough to serve as a side dish, in salads, or as part of a Mediterranean-inspired spread.
Ingredients
- 2 large eggplants cut into cubes or slices
- 3 tbsp olive oil
- 4 cloves garlic freshly minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice freshly squeezed
Instructions
- Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
- Prepare the eggplant — wash and cut into evenly sized cubes or slices and place into a large mixing bowl.
- Season — add olive oil, minced garlic, salt, pepper, paprika, and Italian seasoning. Toss until every piece is thoroughly coated.
- Spread on the tray — arrange the eggplant in a single layer, making sure pieces aren't touching or overlapping.
- Roast for 25–30 minutes, flipping halfway through, until golden at the edges and completely soft inside.
- Finish — remove from the oven and immediately squeeze over fresh lemon juice and scatter chopped parsley on top.
- Serve warm as a side dish or alongside your choice of protein, grains, or salad.
Notes
- Don't crowd the pan — eggplant needs space to roast properly, not steam. Use two trays if needed.
- Salting the eggplant beforehand and letting it sit for 15 minutes draws out excess moisture and reduces any bitterness. Pat dry before seasoning.
- For extra flavor, add crumbled feta, chili flakes, or a tahini drizzle just before serving.
- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to restore the crispy edges.
- Works well for meal prep — roast a big batch and use throughout the week in wraps, grain bowls, or alongside eggs.
Nutrition Facts
- Calories: 120 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 8g
- Fiber: 5g
- Sodium: 300mg