Lemon Garlic Roasted Eggplant

Looking for a delicious and healthy side dish that is bursting with flavor? Try our Lemon Garlic Roasted Eggplant recipe! This dish is perfect for busy weeknights or for entertaining guests. The combination of zesty lemon and savory garlic will have your taste buds begging for more.

Ingredients:

• 1 large eggplant, sliced
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F.
2. In a small bowl, mix together the olive oil, garlic, lemon juice, salt, and pepper.
3. Place the sliced eggplant on a baking sheet and brush each piece with the lemon garlic mixture.
4. Roast in the oven for 20-25 minutes, or until the eggplant is golden brown and tender.
5. Garnish with fresh parsley before serving.

Nutrition Information:

• Calories: 110
• Fat: 8g
• Carbohydrates: 10g
• Protein: 1g

Popular questions:

• Q: Can I use other types of eggplant for this recipe?

A: Yes, you can use different varieties of eggplant, but be mindful of their size as cooking times may vary.

• Q: Can I substitute lemon juice with vinegar?

A: While lemon juice adds a unique flavor, you can substitute it with vinegar for a tangy twist.

• Q: How can I prevent the eggplant from becoming mushy?

A: To avoid mushy eggplant, make sure to not overcook it and use firm eggplants.

• Q: Is it necessary to peel the eggplant before roasting?

A: You can leave the skin on for added texture and flavor, but it is optional to peel the eggplant.

• Q: Can I grill the eggplant instead of roasting it?

A: Yes, you can grill the eggplant for a smokier flavor, just adjust cooking times accordingly.

Helpful tips:

• Marinate the eggplant slices for a few hours before roasting for more intense flavors.
• Add a sprinkle of red pepper flakes for a spicy kick.
• Top the roasted eggplant with feta cheese for a creamy addition.
• Roast cherry tomatoes alongside the eggplant for a burst of sweetness.
• Serve the dish with a dollop of Greek yogurt for a cool contrast.

Expert Secrets:

• Slice the eggplant evenly for consistent cooking.
• Pat the eggplant slices dry before brushing with the lemon garlic mixture for better absorption.
• Rotate the baking sheet halfway through cooking for even browning.
• Let the roasted eggplant rest for a few minutes before serving to allow the flavors to meld.
• Drizzle with a balsamic glaze before serving for added sweetness.