Description
Tender roasted eggplant slices tossed in a bright lemon garlic dressing. Perfect as a side dish or a topping for salads and grain bowls.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 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 to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange eggplant slices on the baking sheet in a single layer.
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
- Brush the lemon garlic mixture generously over both sides of the eggplant slices.
- Roast in the oven for 20-25 minutes, flipping halfway through, until eggplant is golden and tender.
- Remove from oven and sprinkle with fresh parsley if desired.
- Serve warm or at room temperature.
Notes
- For a smokier flavor, try broiling for the last 2 minutes.
- Great served over rice, pasta, or as a side with grilled meats.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg