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Garlic roasted eggplant served
Nutritious and tasty eggplant with garlic seasoning

Garlic Roasted Eggplant

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes Appetizers
A simply magnificent dish that celebrates the creamy transformation of eggplant. Under the oven's heat, the spongy flesh melts into buttery softness, absorbing every bit of olive oil and garlic flavor. The lemon juice at the end is essential: this acidic 'kick' awakens the flavors and cuts through the oiliness. Perfect as a dinner on its own with a piece of fresh bread.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking sheet and parchment paper: For roasting.
  • Knife: For scoring.
  • Brush: For basting.

Instructions

1 ✓

Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.

Tip: Scoring increases the surface area for roasting.
2 ✓

Mix the oil with the crushed garlic, salt, pepper, and chili. Brush generously over the cut surfaces, ensuring it gets into the crevices.

Tip: Eggplant acts like a sponge: it absorbs the oil immediately. Don't be shy with it; this makes it creamy.
3 ✓

Place on a baking sheet cut-side up and roast for 25-30 minutes until the top is golden brown and the inside is completely soft.

Tip: Press gently with your finger: if it bounces back, it's still raw. If the indentation remains, it's perfectly soft.
4 ✓

Remove, immediately drizzle with lemon juice, and sprinkle with parsley.

Tip: The hot vegetable absorbs the lemon flavor better.

Recipe FAQ

Why score the eggplant?
So the heat reaches the inside and the flavorful oil can seep deep down.
Is the eggplant bitter?
Modern varieties are rarely bitter. If you want to be sure, salt it after cutting, let it sit for 20 minutes, then rinse and pat dry.

Ingredients

  • 2 medium Eggplants
  • 4 cloves Garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Parsley
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chili Flakes (optional)