Description
A flavorful and healthy Lemon Garlic Roasted Eggplant recipe featuring tender eggplant slices infused with zesty lemon, aromatic garlic, and fresh parsley, perfect as a side dish or light vegetarian meal.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced into 1/2-inch rounds
Seasoning
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 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 ensure easy cleanup.
- Arrange Eggplant: Lay the sliced eggplant rounds in a single layer on the prepared baking sheet, making sure they’re spaced evenly for uniform 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 to create a bright and flavorful marinade.
- Coat Eggplant: Generously brush both sides of each eggplant slice with the lemon garlic mixture, ensuring each piece is well coated for maximum flavor.
- Roast Eggplant: Place the baking sheet in the oven and roast for 20 to 25 minutes, flipping the slices halfway through to achieve a golden brown color and tender texture.
- Garnish: Once roasted, remove the eggplant from the oven and sprinkle with chopped fresh parsley if desired, adding a fresh herbal note to the dish.
- Serve: Serve the roasted eggplant warm or at room temperature as a delicious side dish or light vegetarian entrée.
Notes
- Make sure to slice eggplant evenly to ensure consistent cooking.
- Brushing both sides with the lemon garlic mixture enhances the flavor and helps to caramelize the eggplant.
- To reduce bitterness, optionally sprinkle sliced eggplants with salt and let sit for 20 minutes before roasting, then pat dry.
- Fresh parsley is optional but adds a fresh, vibrant finish.
- This dish pairs well with rice, quinoa, or crusty bread.
