I’m excited to present my Roasted Mediterranean Eggplant with Garlic and Herbs as an Eggplant Side Recipes idea that uses simple pantry ingredients and straightforward roasting to work equally well as a side or a vegetarian main.

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I never thought roasted eggplant could be this electric, but after the first bite I was hooked. I love how the globe eggplants take on almost smoky edges while garlic melts into the flesh, giving each forkful a small surprise.

It’s simple, but not boring, and I keep finding new ways to serve it when I want something that feels a little clever and not just plain. This is one of those Eggplant Side Recipes I make when I want guests to ask what I did differently, and then pretend I had a plan the whole time.

Ingredients

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eggplant is low calorie, high in fiber and soaks up olive oil and flavors.
Extra virgin olive oil adds healthy fats, richness and helps caramelize edges.
Garlic gives bold savory punch, has antioxidants and mild immune boosting benefits.
lemon brightens, adds acidity and freshens the whole dish, cuts richness.
Fresh herbs add green brightness, some vitamin C and aromatic depth.
Feta brings salty tang a little protein and creamy contrast to eggplant.
Toasted nuts give crunch, healthy fats and a toasty slightly bitter note.
Red pepper adds heat, small kick that wakes flavors without overpowering them.

Ingredient Quantities

2 medium globe eggplants, about 1.5 pounds total, they can be a little bigger or smaller

3 tablespoons extra virgin olive oil, plus a bit more for finishing if you like

4 large garlic cloves, minced or thinly sliced

1 teaspoon kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes, optional if you want heat

1/4 cup fresh flat leaf parsley, chopped

2 tablespoons fresh oregano leaves chopped, or 1 tablespoon dried oregano

1 tablespoon fresh lemon juice, plus lemon wedges to serve optional

1/4 cup crumbled feta cheese, optional but really nice

2 tablespoons toasted pine nuts or chopped walnuts, optional for crunch

How to Make this

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1. Preheat oven to 400°F (200°C). Wash the eggplants and cut them in half lengthwise, then score the flesh in a crosshatch pattern so oil and heat get in there better.

2. Sprinkle the cut surfaces with the 1 teaspoon kosher salt and let them sit 20 minutes to draw out some moisture, then blot the liquid off with paper towels, dont rinse them.

3. Whisk together 3 tablespoons extra virgin olive oil, the minced or thinly sliced garlic, 1/2 teaspoon black pepper and the 1/2 teaspoon crushed red pepper flakes if you want heat. Save a little of this mixture for finishing.

4. Brush or spoon the oil and garlic mixture over the eggplant flesh, place them flesh side up on a parchment lined or foil lined baking sheet and roast in the oven about 30 to 40 minutes, until the flesh is very tender and the edges are browned. If you like more char, pop under the broiler 1 to 3 minutes but watch it.

5. While the eggplant roasts, toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat until fragrant and golden, toss them around so they dont burn, then set aside.

6. Chop the 1/4 cup flat leaf parsley and the 2 tablespoons fresh oregano (or use 1 tablespoon dried oregano), then mix them with the 1 tablespoon fresh lemon juice and a splash of the reserved olive oil, taste and add a bit more salt or pepper if needed.

7. When the eggplants are done let them cool a couple minutes, then spoon any roasted garlic and juices back onto the flesh or mash a bit with a fork if you want a creamier texture.

8. Drizzle the herb lemon mixture over the warm eggplants, sprinkle with the toasted nuts and the 1/4 cup crumbled feta if using, add extra olive oil or lemon wedges on the side if you like, and serve warm as a side or a vegetarian main.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking sheet, lined with parchment paper or foil
3. Sharp chef’s knife
4. Cutting board
5. Paper towels or a clean kitchen towel for blotting, dont rinse the eggplant
6. Small bowl and whisk or fork for mixing the oil, garlic and seasonings
7. Pastry brush or spoon to spread the oil mixture
8. Dry skillet for toasting pine nuts or chopped walnuts
9. Measuring spoons and a tablespoon measure, plus a spoon or fork for mashing and serving

FAQ

How do I know when the eggplant is done roasting?

The flesh should be very soft and a knife should slide through easy, the skin will be blistered and nicely browned, and it will smell sweet. That usually takes about 25 to 35 minutes at 425 F depending on size.

Do I have to salt the eggplant first to remove bitterness?

Not really, most modern eggplants arent bitter. But you can salt slices or cubes for 20 to 30 minutes to draw out moisture and any bitterness, then rinse and pat dry if you want a firmer texture.

How do I stop the garlic from burning while roasting?

Toss the garlic with the oil and herbs and add it halfway through roasting or stir it into the cooked eggplant right after it comes out of the oven. That keeps it from getting bitter and burnt.

Can I make this vegan or nut free?

Yes. Just skip the feta for vegan. For crunch instead of pine nuts or walnuts try toasted pumpkin seeds or crispy chickpeas. Its still tasty.

How should I store leftovers and reheat them?

Keep leftovers in an airtight container in the fridge up to four days. Reheat in a 400 F oven for 8 to 10 minutes or warm gently in a skillet so it doesnt get soggy. It also tastes great cold in salads.

What should I serve this with?

So many ways youll love it with warm pita, rice or couscous, on top of grilled fish or chicken, spooned over toasted bread, or mixed into pasta. Finish with lemon and a drizzle of olive oil for extra brightness.

Roasted Mediterranean Eggplant With Garlic And Herbs Recipe Substitutions and Variations

Eggplant: swap with 2 medium zucchini (shorter roast time, cut thicker) or 3 large portobello caps for a meatier bite, same seasoning works fine.
Extra virgin olive oil: use avocado oil or grapeseed oil if you need a higher smoke point; same amount, and you can always finish with a drizzle of olive oil for flavor.
Garlic: no fresh cloves? use 1/2 teaspoon garlic powder or 1 tablespoon jarred roasted garlic, fresh is better but these do the job.
Feta cheese: replace with crumbled goat cheese, ricotta salata, or chopped kalamata olives for briny tang; for a vegan option try vegan feta or skip and add extra toasted nuts.

Pro Tips

1) Salt longer for big or older eggplants — 30 to 40 minutes if theyre really seedy — then press well with paper towels. The extra draw-out keeps the flesh from getting watery and concentrates the flavor.

2) Protect the garlic or add it later. Minced garlic in oil can brown fast in a hot oven, so either tuck whole cloves under the flesh, reserve some minced garlic to toss with the herbs at the end, or add the minced garlic halfway through roasting so it stays sweet not bitter.

3) For real char move the pan to the top rack and broil 1 to 3 minutes at the end but watch it the whole time. Or roast at a hotter temp for less time if you want quicker caramelization, just dont let the oils smoke.

4) Play with texture and finishing: scoop and mash the warm flesh with a little extra olive oil and lemon for a silky spread, or leave the halves intact for rustic presentation. Toast the nuts right before serving and add the feta at the end so they keep their crunch and tang.