Roasted Eggplant with Lemon

    40 minutes

    Looking for a tasty, quick and simple side dish try eggplant roasted in olive oil then finished off with fresh lemon.

    275 people made this

    Serves: 4 

    • 1 large eggplant
    • 3 tablespoons extra virgin olive oil
    • 1 pinch salt and pepper, to taste
    • 2 tablespoons fresh lemon juice

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 degrees C. Line a baking tray with baking 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 tray 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.

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    Reviews in English (138)


    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 it to lose a lot of moisture so that the roasting gives it a very nice texture and consistency. Then I added basil, oregano and garlic powder to spice it up so that I can serve this with pasta and sauce. It is a delightful alternative to eggplant parm, and a lot healthier!  -  18 Jul 2008  (Review from Allrecipes USA and Canada)


    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 at salt, pepper, and basil and it comes out terrific every time. 2. As other reviewers have mentioned, salting the eggplant first and then letting it sit to drain is a *must* for this recipe. Not only does it take out some of the moisture to improve the texture for roasting, but it also cuts the bitterness of the eggplant. I've tried it both ways; salting, draining, rinsing, and drying the eggplant beforehand gives a *much* tastier and better textured end product. 3. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area.  -  25 Mar 2010  (Review from Allrecipes USA and Canada)


    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 he loved this.  -  08 Mar 2009  (Review from Allrecipes USA and Canada)