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.
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.
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.
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.
