✅ Ingredients:
- 1 large eggplant (or 2 medium), cut into 1-inch cubes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest (optional but highly recommended)
- 1 tsp dried oregano
- 1/2 tsp ground cumin (adds warmth; optional)
- Salt & black pepper to taste
- Optional: pinch of red pepper flakes for heat
- Optional garnish: fresh parsley, chopped mint, or crumbled feta
🔥 Instructions:
1. Prep the Eggplant:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Cube eggplant (leave skin on for texture) and salt lightly. Let sit in a colander for 15–20 minutes to draw out bitterness, then pat dry.
2. Season:
- In a large bowl, toss the eggplant with:
- Olive oil
- Garlic
- Lemon juice & zest
- Oregano
- Cumin (if using)
- Salt, pepper, and red pepper flakes (if using)
3. Roast:
- Spread evenly on the baking sheet in a single layer (don’t overcrowd).
- Roast for 25–30 minutes, flipping halfway through, until golden-brown and caramelized on the edges.
4. Finish & Serve:
- Transfer to a serving dish.
- Garnish with:
- Fresh chopped parsley or mint
- A final drizzle of olive oil
- Optional: sprinkle of feta cheese or a spoonful of tahini or yogurt sauce
🍽️ Serving Ideas:
- Serve warm or at room temp.
- Add to a grain bowl with quinoa, chickpeas, and cucumbers.
- Spoon over hummus with warm pita.
- Toss with pasta, couscous, or lentils for a complete meal.
💡 Tips:
- Don’t skip the salting step — it helps prevent soggy eggplant.
- For smoky flavor, grill the eggplant instead of roasting.
- Add cherry tomatoes to roast alongside for extra juiciness.