Garlic Roasted Eggplant
Garlic roasted eggplant is one of the simplest and most delicious Mediterranean dishes, perfectly combining fresh ingredients with classic flavors. This recipe is easy to prepare and is a perfect choice for a light dinner, as an appetizer, or as a side dish to a larger meal. The freshness of garlic and lemon makes this dish truly special.
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Ingredients for this recipe
Servings: 4
2
Eggplant
4
cloves
Garlic
3
tbsp
Olive Oil
2
tbsp
Fresh Parsley
2
tbsp
Lemon Juice
1
tsp
Salt
0.5
tsp
Black Pepper
0.5
tsp
Red Pepper Flakes
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Wash the eggplants and cut them in half lengthwise. Score the flesh in a crosshatch pattern with a knife, being careful not to cut through the skin.
2
In a bowl, combine the olive oil, minced garlic, salt, pepper, and red pepper flakes. Brush this mixture generously over the cut sides of the eggplants.
3
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the eggplant is tender and golden brown.
4
Once roasted, drizzle the eggplants with lemon juice and sprinkle with fresh, finely chopped parsley.
5
Serve warm as a side dish or light appetizer, with fresh bread or a salad.
