lemon garlic rosted eggplant

Here’s a simple and delicious recipe for Lemon Garlic Roasted Eggplant:

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🥗 Lemon Garlic Roasted Eggplant

Ingredients:

• 1 large eggplant (or 2 small), cut into ½-inch thick rounds or cubes

• 3 tbsp olive oil

• 3 cloves garlic, minced

• Zest and juice of 1 lemon

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp red pepper flakes (optional, for heat)

• 1 tbsp chopped fresh parsley or basil (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Prepare the Eggplant:
   Place the cut eggplant in a large bowl. Sprinkle with salt and let it sit for 15–20 minutes to draw out moisture (optional, but helps reduce bitterness and sogginess). Pat dry with a paper towel.

3. Make the Marinade:
   In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, black pepper, and red pepper flakes.

4. Coat the Eggplant:
   Toss the eggplant pieces with the marinade until well-coated.

5. Roast:
   Spread the eggplant in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.

6. Garnish & Serve:
   Sprinkle with fresh parsley or basil before serving. Enjoy hot or at room temperature.

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💡 Serving Suggestions:

• As a side dish with grilled chicken or fish

• Tossed with pasta or couscous

• Added to a grain bowl or salad

• Blended into a lemony baba ganoush-style dip

Want a version with tahini, feta, or other variations?