Roasted Eggplant
Roasted Eggplant is a simple yet show-stopping dish with a creamy texture and smoky flavor, perfect for any table.
Servings: 4 servings
Calories: 120kcal
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Ingredients
- 1 large Eggplant sliced into 1/2 inch rounds
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 1 teaspoon Lemon Zest
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Slice the eggplant into 1/2 inch-thick rounds. Lay them out in a single layer on the prepared baking sheet.
- Brush each eggplant slice generously with olive oil on both sides.
- Sprinkle the minced garlic evenly over the eggplant slices. Season with salt and black pepper.
- Roast in the preheated oven for 20–22 minutes, flipping the slices halfway through.
- While the eggplants are roasting, mix together the lemon zest, lemon juice, and chopped parsley in a small bowl.
- Once the eggplant is out of the oven and still hot, drizzle the lemon-parsley mixture over the top.
- Serve immediately, garnished with extra parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg