Description
Mediterranean Roasted Eggplant: Flavorful eggplant roasted with olive oil, garlic, and herbs for a quick, healthy, and crowd-pleasing side dish.
Ingredients
Scale
- 2 medium eggplants (about 2 pounds/900g total)
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon (15ml) fresh lemon juice
- Zest of half a lemon
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup (60g) crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons pine nuts, toasted (optional)
Instructions
- Step 1: Prepare the Eggplant Begin by preheating your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, keeping them relatively uniform in size. Place the cubes in a colander, sprinkle with ½ teaspoon salt, and let them sit for about 15-30 minutes. This draws out excess moisture and any bitterness. After salting, gently pat the eggplant dry with paper towels – don’t skip this step as it ensures your eggplant roasts rather than steams!
- Step 2: Season the Eggplant In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, thyme, cumin, smoked paprika, remaining salt, pepper, and red pepper flakes if using. Add the dried eggplant cubes to the bowl and toss thoroughly, making sure each piece is coated with the aromatic oil mixture. Use your hands for the most effective coating (and they’ll smell amazing afterward!).
- Step 3: Roast to Perfection Arrange the seasoned eggplant in a single layer on your prepared baking sheet, ensuring pieces aren’t touching. Roast in the preheated oven for 15 minutes, then reduce temperature to 375°F (190°C) and continue roasting for another 15-20 minutes, until the eggplant is deeply golden and tender when pierced with a fork. Halfway through cooking, use a spatula to carefully flip the pieces for even browning.
- Step 4: Add Finishing Touches Remove the Mediterranean Roasted Eggplant from the oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest while still hot. The heat helps the eggplant absorb these bright flavors. Let the eggplant cool slightly for 5 minutes, then transfer to a serving dish and top with crumbled feta, fresh herbs, and toasted pine nuts if using. The contrast of the warm eggplant with the cool, tangy feta creates a delightful temperature and flavor contrast.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg