Description
Mediterranean Roasted Eggplant is a flavorful and healthy dish featuring roasted eggplant, tomatoes, and feta cheese, perfect as a side or main dish.
Ingredients
- 2 large eggplants, cut into 1-inch cubes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes, halved
- ½ small red onion, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint, optional
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp toasted walnuts or pine nuts, optional
- Red pepper flakes, optional
Instructions
- Preheat the oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Season the eggplant: Place the eggplant cubes in a large bowl. Add olive oil, garlic, oregano, smoked paprika, cumin, salt, and black pepper. Toss until evenly coated.
- Arrange: Spread the eggplant in a single layer on the baking sheet. Add the tomatoes and red onion around the eggplant.
- Roast: Roast for 25–30 minutes, tossing halfway through, until the eggplant is tender and deeply golden around the edges.
- Add the finishing flavors: Transfer the roasted vegetables to a serving dish. Drizzle with lemon juice and sprinkle with lemon zest.
- Garnish: Top with feta cheese, parsley, mint, and toasted walnuts or pine nuts. Add a pinch of red pepper flakes if you like some heat.
- Serve: Serve warm or at room temperature with warm pita bread, rice, couscous, or as a side dish for grilled chicken or fish.
Notes
- For extra caramelized eggplant, spread the cubes out well on the baking sheet. Crowding the pan can cause the eggplant to steam instead of roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg