Olive Oil Roasted Eggplant with Lemon

Olive Oil Roasted Eggplant with Lemon

100
Sandra 5

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

Ingredients

40 m {{adjustedServings}} servings 120 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

100
  1. 134 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 i...

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 a...

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 ...