Servings: 2–3
Prep time: 10 minutes
Cook time: 25–30 minutes
⭐ Ingredients
- 1 medium eggplant (~1 lb / 450g), cut into 1-inch cubes or slices
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ½ tsp smoked paprika (optional for depth)
- Salt & black pepper to taste
- Fresh herbs for garnish: parsley, cilantro, or basil
- Optional toppings: toasted pine nuts, sesame seeds, or vegan parmesan
🥣 Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Prepare Eggplant
- Cut eggplant into cubes or ½-inch thick slices.
- Lightly salt and let sit 10 minutes to draw out excess moisture (optional for less bitterness).
- Pat dry with a paper towel.
3. Toss with Oil & Seasoning
- In a large bowl, combine:
- Eggplant
- Olive oil
- Garlic
- Lemon zest
- Lemon juice
- Smoked paprika, salt, and pepper
- Toss until evenly coated.
4. Roast
- Spread eggplant in a single layer on the baking sheet.
- Roast 25–30 minutes, flipping halfway through, until golden and tender.
5. Serve
- Garnish with fresh herbs.
- Optional: sprinkle toasted pine nuts, sesame seeds, or vegan parmesan.
- Serve warm as a side, on grains, in salads, or as part of a Buddha bowl.
🍽 Tips
- Extra Crispy: Cut eggplant smaller (½-inch cubes) and roast a little longer.
- Flavor Boost: Marinate eggplant 15–30 minutes in olive oil, lemon, garlic, and paprika before roasting.
- Add Protein: Toss with chickpeas or tofu for a complete vegan meal.
- Make Ahead: Can be roasted 1 day in advance — store in airtight container in fridge.
🌿 Serving Ideas
- Over quinoa or rice with tahini drizzle
- In a pita with hummus and greens
- Mixed into a grain bowl with roasted veggies and avocado
- Tossed with spiralized zucchini and cherry tomatoes
