Mediterranean Roasted Eggplant
This Mediterranean Roasted Eggplant recipe is a simple yet flavorful dish that highlights the richness of eggplant paired with bright herbs olive oil garlic and a hint of lemon. It’s perfect as a side dish a vegetarian main or a warm salad base. Naturally gluten-free and plant-based it’s a healthy and vibrant addition to any meal.
Total Time:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 3–4
Ingredients:
2 medium eggplants (cut into 1-inch cubes or sliced into rounds)
3 tbsp olive oil
3 cloves garlic (minced)
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper to taste
Juice of ½ lemon
2 tbsp chopped fresh parsley or mint
Optional toppings: crumbled feta chopped olives cherry tomatoes tahini drizzle
Instructions:
Preheat oven to 400°F (200°C)
Prepare the eggplant – Cut into cubes or rounds and place on a baking sheet
Season – Drizzle olive oil add garlic oregano cumin salt and pepper Toss to coat evenly
Roast for 30–35 minutes flipping halfway through until golden brown and tender
Finish – Squeeze lemon juice over the roasted eggplant and sprinkle with fresh herbs
Serve warm or room temperature with your favorite toppings if desired
Tips&Variations
Use Japanese or baby eggplants for a sweeter tender flavor and faster cooking
Add protein by topping with chickpeas grilled chicken or a scoop of hummus
Want more crisp roast at a higher temperature like 425°F for deeper browning
Try different herbs such as thyme dill or cilantro for a fresh twist
Make it creamy with a spoon of Greek yogurt or tzatziki over the top
Add heat with chili flakes harissa or a drizzle of spicy olive oil
Roast with bell peppers or zucchini for a colorful veggie mix
Add a sprinkle of smoked paprika for a deeper earthy flavor
Swap lemon juice with balsamic vinegar for a tangy twist
Top with crumbled feta or vegan cheese for added creaminess
Use tahini garlic sauce or plain yogurt to serve on the side
Make it a meal by serving over quinoa bulgur or couscous
Leftovers are great in wraps sandwiches or tossed in salads
&A
:Can I use other vegetables with the eggplant?
:Yes you can roast bell peppers zucchini tomatoes or even mushrooms alongside the eggplant for a mixed veggie dish
:Can I make this in advance?
:Yes this dish stores well in the fridge for up to 3 days and can be eaten cold or reheated
:Can I make it spicy?
:Absolutely add chili flakes cayenne pepper or drizzle with hot sauce for a kick
:Is this recipe gluten-free?
:Yes this recipe is naturally gluten-free and plant-based
( – )
Calories 120–150 kcal
Protein 2–3g
Carbohydrates 12–15g
Fat 8–10g
Fiber 5–7g
Sugar 5–6g
Note values may vary depending on size of eggplant and exact ingredients used
Mediterranean Roasted Eggplant is a simple and healthy dish that brings vibrant flavors to your table. With a few fresh ingredients and minimal effort you can create a rich side dish or main meal that everyone will enjoy. It’s versatile quick and full of nutrients making it a perfect addition to any diet.