Introduction
Roasted eggplant is a delicious and versatile dish that can be enjoyed as a side, appetizer, or even a main course. The combination of olive oil and lemon brings out the natural sweetness of the eggplant, while adding a zesty twist. This Mediterranean-inspired recipe is simple yet flavorful, making it a perfect addition to your culinary repertoire. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a delectable dish that’s sure to impress.
Ingredients
For the Roasted Eggplant
- 2 large eggplants
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Fresh parsley for garnish
Instructions
Preparing the Eggplant
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Eggplant: Wash the eggplants thoroughly and pat them dry. Cut the eggplants into 1/2-inch thick slices or halves, depending on your preference.
- Salt the Eggplant: Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle sea salt over both sides and let them sit for 30 minutes to draw out any bitterness. Rinse and pat dry with paper towels.
Marinating the Eggplant
- Make the Marinade: In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, paprika, salt, and pepper.
- Marinate the Eggplant: Brush the eggplant slices generously with the marinade on both sides. Ensure they are well-coated for maximum flavor.
Roasting the Eggplant
- Arrange on Baking Sheet: Place the marinated eggplant slices on a baking sheet lined with parchment paper.
- Roast in Oven: Roast the eggplant in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and tender.
- Garnish and Serve: Once roasted, remove from the oven and garnish with fresh parsley. Serve hot, warm, or at room temperature.
Tips and Variations
Cooking Tips
- Avoid Bitterness: Salting the eggplant slices before roasting helps to remove any bitterness. Make sure to rinse and pat them dry after salting.
- Soaking Method: If preferred, you can soak the eggplant slices in salted water for 30 minutes instead of salting them directly. This also helps reduce bitterness.
- Prevent Oil Absorption: To prevent the eggplant from soaking up too much oil, brush them lightly with olive oil. Excessive oil can make the eggplant greasy.
Variations
- With Garlic and Herbs: Add minced garlic and fresh herbs like rosemary or thyme to the marinade for an extra burst of flavor.
- Mediterranean Style: For a Mediterranean twist, add a sprinkle of feta cheese and olives before serving.
- Italian Marinated Eggplant: For an Italian version, marinate the eggplant in olive oil, balsamic vinegar, and Italian herbs like basil and oregano before roasting.
Substitutions
- Vegan Option: This recipe is naturally vegan, making it perfect for plant-based diets.
- Gluten-Free: Ensure all ingredients used are certified gluten-free.
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 2g
- Carbohydrates: 10g
- Dietary Fiber: 5g
- Sugars: 5g
- Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 300mg
Conclusion
Olive oil roasted eggplant with lemon is a delightful dish that’s easy to prepare and full of flavor. The tangy lemon complements the rich, smoky taste of the roasted eggplant, making it a perfect addition to any meal. Try this recipe at your next family dinner or gathering and watch as your guests savor every bite. Don’t forget to share your experiences and any variations you tried in the comments below. Enjoy your cooking.