Go Back
Mediterranean roasted eggplant slices on a white plate, served on a yellow checkered tablecloth with lemon water and tahini dip.

Mediterranean Roasted Eggplant

Mediterranean Roasted Eggplant is a simple, healthy dish made with olive oil, garlic, and herbs. It's tender, full of flavor, and perfect as a side, appetizer, or part of a plant-based meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean
Calories: 150
Ingredients Method

Ingredients
  

  • 2 medium eggplants sliced into ½-inch rounds
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tsp dried oregano or thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lemon
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Slice eggplants into even ½-inch rounds.
  3. Sprinkle slices with a little salt, let sit for 20 minutes, then pat dry.
  4. Mix olive oil, garlic, oregano, salt, and pepper. Brush or toss eggplant with this mixture.
  5. Arrange slices on a parchment-lined baking sheet in a single layer.
  6. Roast for 25–30 minutes, flipping halfway until golden and tender.
  7. Drizzle with lemon juice and sprinkle with parsley before serving.