Full Recipe: Mediterranean Lemon-Garlic Roasted Eggplant
I gathered several reliable recipes based on your ingredients—eggplant, olive oil, garlic, lemon juice and zest, dried oregano—to bring you a clear, tasty method closely aligned with the image.
Ingredients
Eggplant: 2 medium eggplants, sliced into ½‑inch rounds or half‑moons
Olive Oil: 3 tablespoons
Garlic: 4 cloves, minced
Lemon: Juice of 1 lemon (about 2 tbsp) + 1 tsp lemon zest
Herbs & Seasoning: 1 tsp dried oregano, salt and black pepper to taste
Garnish: 2 tbsp chopped fresh parsley (optional but adds freshness)
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Instructions
Preheat Oven: Set to 400°F (200 °C) and line a baking sheet with parchment paper or foil
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Cooking Mediterranean
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Slice Eggplant: Cut into ½‑inch rounds or half‑moons for even roasting
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Make Lemon‑Garlic Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper
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Coat Eggplant: Brush or toss the slices with the marinade to fully coat
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Roast: Spread in one layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender
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Tasty with Lara
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Finish & Garnish: Remove and, if desired, sprinkle with chopped parsley or an extra squeeze of lemon before serving
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Summary at a Glance
Step Details
Prep Time 10 minutes (plus optional marination time)
Cook Time 20–25 minutes roasting
Total Time Around 35 minutes
Servings Approx. 4
Serving Ideas
This dish is wonderfully versatile:
As a Side: Pairs with grilled meats, fish, or even over rice and grains
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As Part of a Mezze Platter: Serve with pita, olives, tzatziki, or hummus.
On Toast: Layer over bread or crostini with a smear of cheese or dip like yogurt, labneh, or tahini.
Let me know if you’d like to explore variations—like adding spices, making it smoky, serving with yogurt drizzle, or adapting it into a warm salad or sandwich!