Mediterranean Roasted Eggplant

This Mediterranean Roasted Eggplant is tender, caramelized, and bursting with garlic, herbs, olive oil, and fresh lemon. It’s an easy, healthy side dish or light vegetarian meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cherry tomatoes
• ¼ cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tbsp toasted pine nuts (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the eggplant, olive oil, garlic, oregano, paprika, cumin, salt, and black pepper. Toss until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet. Add the cherry tomatoes around the eggplant.
4. Roast for 25–30 minutes, turning halfway through, until the eggplant is golden brown and tender.
5. Remove from the oven and drizzle with fresh lemon juice.
6. Sprinkle with feta cheese, parsley, and toasted pine nuts, if using.
7. Serve warm or at room temperature.

Serving Suggestions

• Grilled chicken or lamb
• Baked salmon
• Couscous or quinoa
• Warm pita bread with hummus
• Greek salad
• Toss into pasta or grain bowls

Tips

• Salt the eggplant cubes for 20 minutes before cooking, then pat them dry for an even creamier texture.
• Add sliced zucchini, bell peppers, or red onion for extra vegetables.
• For a spicy version, sprinkle with red pepper flakes before roasting.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Approximate Nutrition (Per Serving)

• Calories: 190
• Protein: 4 g
• Carbohydrates: 13 g
• Fat: 15 g
• Fibre: 6 g