Mediterranean Roasted Eggplant
This Mediterranean Roasted Eggplant recipe is a simple yet flavorful dish that highlights the richness of eggplant paired with bright herbs olive oil garlic and a hint of lemon. It’s perfect as a side dish a vegetarian main or a warm salad base. Naturally gluten-free and plant-based it’s a healthy and vibrant addition to any meal.
Total Time:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 3–4
Ingredients:
2 medium eggplants (cut into 1-inch cubes or sliced into rounds)
3 tbsp olive oil
3 cloves garlic (minced)
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper to taste
Juice of ½ lemon
2 tbsp chopped fresh parsley or mint
Optional toppings: crumbled feta chopped olives cherry tomatoes tahini drizzle
Instructions:
Preheat oven to 400°F (200°C)
Prepare the eggplant – Cut into cubes or rounds and place on a baking sheet
Season – Drizzle olive oil add garlic oregano cumin salt and pepper Toss to coat evenly
Roast for 30–35 minutes flipping halfway through until golden brown and tender
Finish – Squeeze lemon juice over the roasted eggplant and sprinkle with fresh herbs
Serve warm or room temperature with your favorite toppings if desired
Tips&Variations
Use Japanese or baby eggplants for a sweeter tender flavor and faster cooking
Add protein by topping with chickpeas grilled chicken or a scoop of hummus
Want more crisp roast at a higher temperature like 425°F for deeper browning
Try different herbs such as thyme dill or cilantro for a fresh twist
Make it creamy with a spoon of Greek yogurt or tzatziki over the top
Add heat with chili flakes harissa or a drizzle of spicy olive oil
Roast with bell peppers or zucchini for a colorful veggie mix
Add a sprinkle of smoked paprika for a deeper earthy flavor
Swap lemon juice with balsamic vinegar for a tangy twist
Top with crumbled feta or vegan cheese for added creaminess
Use tahini garlic sauce or plain yogurt to serve on the side
Make it a meal by serving over quinoa bulgur or couscous
Leftovers are great in wraps sandwiches or tossed in salads
𝗤&A
𝗤 :Can I use other vegetables with the eggplant?
𝗔 :Yes you can roast bell peppers zucchini tomatoes or even mushrooms alongside the eggplant for a mixed veggie dish
𝗤 :Can I make this in advance?
𝗔 :Yes this dish stores well in the fridge for up to 3 days and can be eaten cold or reheated
𝗤 :Can I make it spicy?
𝗔 :Absolutely add chili flakes cayenne pepper or drizzle with hot sauce for a kick
𝗤 :Is this recipe gluten-free?
𝗔 :Yes this recipe is naturally gluten-free and plant-based
𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻 (𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴 – 𝗮𝗽𝗽𝗿𝗼𝘅𝗶𝗺𝗮𝘁𝗲)
Calories 120–150 kcal
Protein 2–3g
Carbohydrates 12–15g
Fat 8–10g
Fiber 5–7g
Sugar 5–6g
Note values may vary depending on size of eggplant and exact ingredients used
𝗖𝗼𝗻𝗰𝗹𝘂𝘀𝗶𝗼𝗻
Mediterranean Roasted Eggplant is a simple and healthy dish that brings vibrant flavors to your table. With a few fresh ingredients and minimal effort you can create a rich side dish or main meal that everyone will enjoy. It’s versatile quick and full of nutrients making it a perfect addition to any diet.