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Olive Oil Roasted Eggplant with Lemon

Olive Oil Roasted Eggplant with Lemon

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Sandra

Sandra

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MYLEEN
881

MYLEEN

7/18/2008

This is a great base recipe, but I did do a few things differently. I first salted each piece of eggplant, let it sit for 30 minutes, drained and then rinsed each piece with water. This allows it to lose a lot of moisture so that the roasting gives it a very nice texture and consistency. Then I added basil, oregano and garlic powder to spice it up so that I can serve this with pasta and sauce. It is a delightful alternative to eggplant parm, and a lot healthier!

xconfuzzledonex
584

xconfuzzledonex

3/25/2010

1. This is a very good basic recipe for roasted eggplant, and you can pretty much change the seasonings at will to match whatever you may wish to eat the eggplant with. I've tended to leave it at salt, pepper, and basil and it comes out terrific every time. 2. As other reviewers have mentioned, salting the eggplant first and then letting it sit to drain is a *must* for this recipe. Not only does it take out some of the moisture to improve the texture for roasting, but it also cuts the bitterness of the eggplant. I've tried it both ways; salting, draining, rinsing, and drying the eggplant beforehand gives a *much* tastier and better textured end product. 3. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area.

clover
267

clover

3/10/2009

I agree this is a good base recipe. I added more olive oil, to which I stirred in a large amount of minced garlic. I also added dried basil to the salt and pepper. My husband loves eggplant and he loved this.

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