Lemon Garlic Roasted Eggplant

Searching for a side or a main that is easy, but full of flavor, healthy, comforting, and with all the Mediterranean goodness? The solution to this is Vegan Lemon Garlic Roasted Eggplant. It is crunchy yet tender and full of lemon and garlicky goodness. You may enjoy it with grains, added to salads, wraps, or enjoyed out of the pan. It is versatile and delicious. The recipe is pantry-friendly and simple to prepare. Vegan Lemon Garlic Roasted Eggplant is also gluten-free, low-calorie, and Weight Watchers-friendly, making it a perfect weeknight dinner or healthy meal prep.

STATS

• Calories: 120 per serving
• Preparation time: 10 minutes
• Cook time: needs 35 minutes
• Total time: Forty five minutes
• Cuisine: Mediterranean, Vegan
• Course: Side dish, Main, Appetizer
• Diet: Vegan, Gluten-Free, WW Friendly
• Serving size: 1 cup roasted eggplant
• Serving: Makes 4 servings

EQUIPMENT

• Chopping board
• Sharp blade
• Large mixing bowl
• Baking sheet
• Silicone Baking Mats (Parchment paper)
• Measuring spoons
• Citrus juicer (optional)
• Silicone brush/spoon

INGREDIENTS:

• Two medium eggplants, chopped into cubes of 1 inch
• Three teaspoons of olive oil
• Four minced garlic cloves
• One large lemon’s juice
• One teaspoon of lemon zest
• One teaspoon of oregano, dried
• A half-teaspoon of paprika salt
• Half a teaspoon of sea salt/more if desired
• Half a teaspoon of black pepper
• One tablespoon of parsley, chopped (optional)

INGREDIENT NOTES:

Eggplant:

• Look for eggplants with smooth skins that are firm and shiny. By cubing, the surface area that can caramelize is maximized. Peeling is not necessary unless the skin is quite thick.

Olive Oil:

• An important roasting ingredient that will give the eggplant a golden, crispy appearance is olive oil. The greatest flavor will come from extra virgin.

Garlic:

• Garlic that has been recently minced adds a strong, aromatic punch to the dish. To make garlic sweeter, it can also be roasted beforehand.

Lemon Juice & Pep:

• Brightness and depth are added by fresh lemon juice. Don’t leave out the zest; it adds to the citrus scent!

Paprika and oregano:

• These spices add a hint of earthiness and mild heat. You can use sumac, cumin, or thyme instead.

Parsley:

• Fresh herbs, used as a garnish. Not necessary, but provides visual and flavor appeal.

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C).
2. To make cleanup easier, line a baking surface with paper made from parchment.
3. Cut the eggplant into 1-inch cubes after washing it.
4. If the skin is thick, peel.
5. In a bowl, arrange the diced eggplant and season with a little salt.
6. Allow it to settle for up to fifteen minutes.
7. To get rid of extra moisture and bitterness, pat the eggplant dry.
8. Mix well all the ingredients in a large bowl.
9. To ensure uniform coating, add the diced eggplant to the bowl and mix well.
10. Arrange the eggplant on the baking surface in a single layer. If necessary, use two sheets.
11. Cook, tossing in the middle, for thirty to forty-five minutes.
12. Cook until soft, golden brown, and crispy on the edges.
13. If desired, garnish with chopped parsley.
14. Warm or room temperature, serve.

TIPS:

• Refrain from packing the pan too full. It facilitates even roasting. You can make use of two sheets.
• Broil for the final two to three minutes to make them extra crispy.
• Would you like more heat? To the sauce, add a dash of red pepper pinches.
• Construct it on, Put on spaghetti, sandwiches, bowls, or wraps.
• Friendly to meal prep, to have a quick supper, cook once & store.

STORAGE INFORMATION

Fridge:

• Keep leftovers for as long as four days in a bag that is airtight. To preserve texture, warm in a skillet or oven.

Freezer:

• If necessary, freeze eggplant flat in a single layer; however, this method is not recommended because eggplant can get soggy. To improve texture, warm in the oven.

FAQs

While baking, is it feasible to air-fry?

• Yes! To air fry, preheat to 375 (190C) & cook 15/20 minutes, shaking halfway.

Should eggplant be peeled?

• No, unless quite thick/tough, the skin. Most varieties of eggplant are good simply like that.

Is it feasible to eliminate oil from this?

• Yes. To make it a little lower fat, use vegetable broth in place of the oil, although it will not become as crispy.

Is this Weight Watchers friendly?

• Yes, it is calorie-light & employs good fats. Score points according to the quantity of olive oil utilised.

May I make it hot?

• Absolutely! Add chili powder, cayenne/red pepper flakes if you want it spicy.

NUTRITIONAL INFORMATION

Calories: 120
Carbs: 14 g
Total Carbs: 15 g
Fiber: 5 g
Protein: 2 g
Fat: 7 g
Sodium: 180 mg
Calcium: 25 mg
Iron: 1 mg
Potassium: 250 mg
Vitamin A: 80 IU
Serving Size: 1 cup
Serving: Makes 4 servings