Mediterranean lemon garlic roasted eggplant
Fresh parsley or mint, chopped
Crumbled feta (optional)
Pomegranate seeds (optional, for sweetness and color)
Instructions
Step 1: Prep Eggplant
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or lightly oil it.
3. Slice eggplant into ½-inch rounds or half-moons (you can peel if preferred).
4. Lightly salt the slices and let sit for 10–15 minutes to draw out moisture (optional, reduces bitterness). Pat dry with paper towels.
Step 2: Make Lemon Garlic Marinade
1. In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, cumin, salt, pepper, and chili flakes (if using).
Step 3: Roast the Eggplant
1. Arrange eggplant slices on the baking sheet in a single layer.
2. Brush generously with the marinade on both sides.
3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 4: Finish and Serve
