Lemon Garlic Roasted Eggplant
Tender roasted eggplant with bold lemony brightness and rich garlic flavor — simple, healthy, and incredibly delicious.
This dish features perfectly caramelized eggplant cubes or slices roasted with olive oil, fresh garlic, and zesty lemon. It works as a side dish, salad addition, sandwich filling, or light vegetarian main. Roasting removes bitterness and gives eggplant a creamy texture with golden edges.
Recipe Description
Lemon Garlic Roasted Eggplant is a Mediterranean-style dish where eggplant is oven-roasted until soft and slightly crisp, then finished with fresh lemon juice and garlic. The result is tangy, savory, and deeply satisfying with minimal ingredients.
Beginner-friendly
Healthy & vegan
Rich in fiber and antioxidants
Ready in under 40 minutes
Time Required
Task
Time
Prep Time
10 minutes
Cook Time
25–30 minutes
Total Time
35–40 minutes
Servings
4
Ingredients
2 medium eggplants (cut into cubes or slices)
3 tablespoons olive oil
4 garlic cloves (minced)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional but recommended)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or chili flakes (optional)
1 tablespoon fresh parsley (optional garnish)
Step-by-Step Directions
Step 1: Preheat Oven
Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.
Step 2: Prepare Eggplant
Wash and cut eggplant into 1-inch cubes or thick slices.
Pat dry with paper towel to remove excess moisture.
(Optional: Sprinkle with salt and rest 10 minutes to reduce bitterness, then pat dry.)
Step 3: Season
In a bowl mix:
Olive oil
Garlic
Salt
Pepper
Paprika (optional)
Toss eggplant until well coated.
Step 4: Roast
Spread eggplant in a single layer.
Roast 25–30 minutes, flipping halfway, until golden and tender.
Step 5: Add Lemon Finish
Remove from oven and toss with:
Fresh lemon juice
Lemon zest
Garnish with parsley and serve warm.
Serving Suggestions
Serve with rice or quinoa
Add to wraps or sandwiches
Pair with grilled chicken or fish
Toss into pasta or salad
Spread over toasted bread with yogurt sauce
Nutrition Benefits (Approx.)
High fiber
Low calorie
Heart-healthy fats
Rich in antioxidants
Supports digestion
Pro Tips for Best Results
Cut evenly for uniform roasting.
Don’t overcrowd the pan — helps crisping.
Use high heat for caramelized texture.
Fresh lemon juice gives best flavor.
Add grated parmesan or feta if not vegan.
Common Questions & Answers
Q1: Why is my eggplant soggy instead of crispy?
Overcrowding the pan or too little heat causes steaming instead of roasting.
Q2: Do I need to peel eggplant?
No. The skin becomes tender when roasted and adds nutrients.
Q3: Can I make it without oil?
Yes, but texture will be less creamy. Use a light spray or air fryer instead.
Q4: How to store leftovers?
Refrigerate in airtight container for 3–4 days.
Q5: Can I freeze roasted eggplant?
Yes, but texture softens after thawing — best used in stews or sauces.
Q6: Can I cook this in an air fryer?
Yes — cook at 200°C (400°F) for 15–18 minutes, shaking halfway.