Olive Oil Roasted Eggplant with Lemon

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Rated 4.2 from 114 votes

Prep Time

15M

Total Time

40M

Servings

4 servings

1 large eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.

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 sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

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.

Olive Oil Roasted Eggplant with Lemon

What You Need

Instructions

Popular Recipes List