Description
A flavorful and healthy dish featuring roasted eggplant, tangy lemon, and aromatic garlic. Perfect as a side or main vegetarian course.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp lemon zest
- 1 tsp dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, and dried oregano.
- Add the sliced eggplant to the bowl and toss until well coated.
- Arrange the eggplant slices in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, turning halfway, until the eggplant is tender and golden brown.
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: eggplant, Mediterranean, vegan, roasted vegetables, healthy side dish