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roasted eggplant recipe

Roasted Eggplant Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Roasted Eggplant Recipe
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 medium  eggplants (about 2 pounds or 900 g)
  • 3 tablespoons  olive oil
  • 3 garlic  cloves minced
  • 1 teaspoon  dried oregano
  • 3/4 teaspoon salt plus extra for salting the eggplant, optional
  • 1/2 teaspoon  freshly ground black pepper
  • 1 tablespoon  fresh lemon juice
  • 2 tablespoons  chopped fresh parsley

Method
 

  1. Heat the oven to 425 F (220 C) and place a large rimmed baking sheet inside.
  2. Cut the eggplants into 1 inch cubes. If you wish, salt them in a colander for 20 minutes, then pat them dry.
  3. Mix the olive oil, garlic, oregano, salt and pepper in a large bowl. Add the eggplant and toss to coat.
  4. Spread the eggplant on the hot pan in a single layer.
  5. Roast for 25 to 30 minutes, turning once halfway, until deep golden brown and creamy inside.
  6. Squeeze lemon juice over the eggplant and sprinkle with parsley. Serve warm.

Notes

Vegan and gluten free. Use two pans if the cubes do not fit in a single layer.