1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or lightly oil it.
3. Slice eggplant into ½-inch rounds or half-moons (you can peel if preferred).
4. Lightly salt the slices and let sit for 10–15 minutes to draw out moisture (optional, reduces bitterness). Pat dry with paper towels.
Step 2: Make Lemon Garlic Marinade
1. In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, cumin, salt, pepper, and chili flakes (if using).
Step 3: Roast the Eggplant
1. Arrange eggplant slices on the baking sheet in a single layer.
2. Brush generously with the marinade on both sides.
3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 4: Finish and Serve
1. Transfer to a serving plate.
2. Garnish with fresh herbs, crumbled feta, or pomegranate seeds.
3. Serve warm or at room temperature.
Notes
Salting eggplant before roasting helps prevent sogginess and bitterness.
This dish tastes even better after sitting for 10 minutes — the flavors meld beautifully.
Leftovers make a great sandwich filling or topping for grain bowls.
Tips
Add a spoonful of tahini sauce or Greek yogurt for creaminess.
Mix in cherry tomatoes or roasted red peppers for extra color and variety.
Turn this into a main dish by serving over couscous, quinoa, or lentils.
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