Mediterranean Lemon Garlic Roasted Eggplant

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp crumbled feta cheese (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.
3. Add eggplant cubes and toss until evenly coated.
4. Spread the eggplant on a baking sheet in a single layer.
5. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
6. Remove from the oven and sprinkle with fresh parsley.
7. Top with crumbled feta cheese if desired and serve warm.

Tips

• Serve as a side dish, salad topping, or with pita bread.
• Add cherry tomatoes during the last 10 minutes of roasting for extra Mediterranean flavor.

Q&A

Q: Can I make this ahead of time?
A: Yes, store in the refrigerator for up to 3 days and reheat before serving.

Q: Can I use other herbs?
A: Absolutely! Thyme, basil, or rosemary work well.

Q: Is this recipe vegan?
A: Yes, simply omit the feta cheese.