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Roasted Aubergine with Lemon recipe

Roasted Aubergine with Lemon recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Aubergine pieces are brushed with olive oil, seasoned, roasted and then drizzled with lemon juice just before serving. Serve as a side dish.

179 people made this

IngredientsServes: 4

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

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

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment or lightly grease.
  2. Slice the aubergine in half lengthways, then cut each half into quarters lengthways. Cut each of those in half to make two shorter quarters. Place the aubergine 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 & ratingsAverage global rating:(188)

Reviews in English (136)

-30 Mar 2011


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

by xconfuzzledonex

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

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