I’m sharing my Roasted Mediterranean Eggplant with Garlic and Herbs, a healthy dish that relies on a simple garlic-and-herb trick I use that makes it stand out among Eggplant Side Recipes.

Jump to Recipe

I never thought roasting glossy eggplants and whole garlic cloves could wake up dinner like this, but it does. The flesh becomes almost silky, edges get sweetly browned and each bite hides a little surprise.

I keep picturing it tucked into Mediterranean Prep Meals for a busy week, or served in a way that reminds me of Pan Seared Eggplant dishes I fell for years ago. Its bold but not fussy, bright without trying too hard, and every time I eat it I wonder why I waited so long to make it.

Try it when you want something different, you might not go back.

Ingredients

Print Recipe (No Advertisments)

Eggplant: meaty, low calorie vegetable, good source of fiber, soaks up flavors easily.
Garlic: pungent boosts flavor, contains immune friendly compounds, small amount of protein, adds bite.
Olive oil: heart healthy fat adds richness, helps absorb fat soluble nutrients, slightly fruity.
Lemon: bright acidity gives tang and freshness, provides vitamin C and lively aroma.
Parsley, basil, oregano: fresh herbs add vitamins minerals, aromatic lift, mild bitter notes.
Pine nuts or walnuts: crunchy, add healthy fats and protein, toasty nutty bite, optional.
Feta or goat cheese: tangy salty cheese gives creaminess adds calcium and savory contrast.
Red pepper flakes: spicy, small pinch brings heat, enhances other flavors without overpowering.

Ingredient Quantities

2 medium eggplants (about 1 1/4 lb / 550 g total), glossy ones work best

4 garlic cloves, peeled

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice (about 1 small lemon)

1 teaspoon lemon zest (optional)

1/4 cup fresh parsley, roughly chopped

2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano

1/4 cup fresh basil leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

1 tablespoon balsamic vinegar (optional, for brightness)

2 tablespoons toasted pine nuts or chopped walnuts (optional)

1/2 cup crumbled feta or goat cheese (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

2. Trim the eggplants and slice them lengthwise into halves. Lightly score the flesh in a crisscross pattern, brush both cut sides with about 1 tablespoon of the olive oil and sprinkle 1/2 teaspoon of the kosher salt over the cut sides.

3. Toss the 4 peeled garlic cloves in the remaining olive oil if there’s any left on the brush, place the garlic next to the eggplants on the sheet, flesh side up, and roast until the eggplant is very soft and golden at the edges and the garlic is caramelized, about 25 to 35 minutes.

4. While they roast, chop 1/4 cup parsley, 2 tablespoons fresh oregano (or measure 1 teaspoon dried), and roughly tear 1/4 cup basil leaves. In a bowl mix the chopped herbs with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want heat. Add 1 teaspoon lemon zest and 1 tablespoon balsamic vinegar if using.

5. When the garlic is soft, mash it with a fork and stir it into the herb-lemon mixture so you get a garlicky dressing. Taste and adjust for salt, lemon or balsamic.

6. Remove eggplants from oven and let cool a few minutes until you can handle them. Use a spoon to scrape the flesh into chunks in the pan or transfer to a serving bowl, keeping some of the roasted skin intact for texture.

7. Pour the garlicky herb dressing over the warm eggplant and gently toss or fold so the flesh soaks up the flavors. If the mixture seems dry add a drizzle more olive oil or a squeeze more lemon.

8. Toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet until fragrant and lightly browned, about 2 minutes, then sprinkle on top along with 1/2 cup crumbled feta or goat cheese if using. Scatter a few extra fresh basil leaves for brightness.

9. Serve warm or at room temperature as a side or vegetarian main. Leftovers keep in an airtight container in the fridge for up to 3 days. If your eggplants ever taste bitter, next time slice, sprinkle with salt and sit 20 to 30 minutes then rinse and pat dry before roasting.

Equipment Needed

1. Rimmed baking sheet, lined with foil or parchment for easy clean up
2. Sharp chef’s knife and a cutting board, to trim and halve the eggplants
3. Pastry brush or small silicone brush for oiling and rubbing garlic
4. Mixing bowl and a spoon to whisk the herb, lemon and oil dressing
5. Fork for mashing the roasted garlic and scraping the eggplant flesh
6. Small dry skillet to toast pine nuts or chopped walnuts
7. Measuring spoons and a tablespoon (and a 1/4 cup measure for herbs)
8. Spatula or large serving spoon and a serving bowl for tossing and plating

FAQ

Q: Do I need to salt the eggplant first? A: Not always. Glossy, smaller eggplants are rarely bitter so you can skip salting. If yours is large or tastes bitter, slice and sprinkle kosher salt, let sit 20 to 30 minutes, rinse and pat dry before roasting.

Q: Should I roast the eggplant whole or cut? A: Both work. Roast whole for a soft, smoky scoopable flesh (400 F / 200 C for 40 to 60 minutes, poke to check). Slice or cube for faster, slightly crisp pieces (425 F / 220 C for 20 to 30 minutes, turn once).

Q: How do I avoid soggy, oil‑soaked eggplant? A: Use high heat, don't overcrowd the pan, pat pieces dry, and toss with just enough oil to coat. A hot sheet pan or a wire rack helps air circulate so edges brown instead of steaming.

Q: Can I swap the herbs, nuts or cheese? A: Yes. Use mint, dill, or cilantro if you like. Swap pine nuts for chopped walnuts or almonds. Feta or goat cheese can be omitted or replaced by ricotta salata or shaved Parmesan.

Q: How long will leftovers keep and can I freeze them? A: Store in an airtight container in the fridge for 3 to 4 days. Freeze cooked eggplant mashed or pureed for up to 3 months; thaw overnight in the fridge and reheat in the oven or skillet.

Q: Best ways to serve this roasted eggplant? A: Spoon it on warm crusty bread or pita, toss with pasta, top a salad, use as a dip with yogurt or tahini, or serve as a meze with olives and tomatoes. Finish with a squeeze of lemon, a drizzle of good olive oil and toasted nuts for crunch.

Roasted Mediterranean Eggplant With Garlic And Herbs Recipe Substitutions and Variations

Eggplant: no eggplants on hand? use 3–4 medium zucchini to replace 2 medium eggplants, they roast faster so cut the time by about 10–15 minutes. Or use 3–4 portobello caps for a meaty texture, roast until tender.
Garlic: 4 fresh cloves = about 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder. Fresh roasted garlic tastes sweeter though, so if you skip roasting add a little extra for punch.
Fresh herbs (parsley, oregano, basil): swap for dried if needed, using about one third the volume (so 1 teaspoon dried per 1 tablespoon fresh). Or, for a different bright note, use fresh cilantro or mint instead.
Feta cheese: substitute crumbled goat cheese, ricotta salata, or shaved Parmesan in the same amount, or leave out for dairy free and boost lemon and salt instead, it’ll still be tasty.

Pro Tips

– Salt early if your eggplants taste a bit bitter. Slice, sprinkle with coarse salt and let sit 20 to 30 minutes, then rinse and pat dry — it pulls out the bitterness and gives a cleaner, sweeter roast.
– If you want extra sweet, creamy garlic, wrap the cloves in foil or tuck them in a little bowl so they caramelize instead of burning, or roast them longer on their own and mash into the dressing.
– Don’t overmix the flesh if you like texture, just fold gently so you keep little chunks, but if you want a spread, pulse briefly in a food processor for a smoother, silkier result.
– Taste and tweak after the eggplant cools a bit, not just right out of the oven; you might need another squeeze of lemon or a pinch more salt once the flavors settle.
– Toast the nuts low and watch them closely, they go from browned to burnt fast, and add them last so they stay crunchy.

Roasted Mediterranean Eggplant With Garlic And Herbs Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Roasted Mediterranean Eggplant with Garlic and Herbs, a healthy dish that relies on a simple garlic-and-herb trick I use that makes it stand out among Eggplant Side Recipes.

Servings

servings

Calories

212

kcal

Equipment: 1. Rimmed baking sheet, lined with foil or parchment for easy clean up
2. Sharp chef’s knife and a cutting board, to trim and halve the eggplants
3. Pastry brush or small silicone brush for oiling and rubbing garlic
4. Mixing bowl and a spoon to whisk the herb, lemon and oil dressing
5. Fork for mashing the roasted garlic and scraping the eggplant flesh
6. Small dry skillet to toast pine nuts or chopped walnuts
7. Measuring spoons and a tablespoon (and a 1/4 cup measure for herbs)
8. Spatula or large serving spoon and a serving bowl for tossing and plating

Ingredients

2 medium eggplants (about 1 1/4 lb / 550 g total), glossy ones work best
4 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (about 1 small lemon)
1 teaspoon lemon zest (optional)
1/4 cup fresh parsley, roughly chopped
2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
1/4 cup fresh basil leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1 tablespoon balsamic vinegar (optional, for brightness)
2 tablespoons toasted pine nuts or chopped walnuts (optional)
1/2 cup crumbled feta or goat cheese (optional)

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
Trim the eggplants and slice them lengthwise into halves. Lightly score the flesh in a crisscross pattern, brush both cut sides with about 1 tablespoon of the olive oil and sprinkle 1/2 teaspoon of the kosher salt over the cut sides.
Toss the 4 peeled garlic cloves in the remaining olive oil if there's any left on the brush, place the garlic next to the eggplants on the sheet, flesh side up, and roast until the eggplant is very soft and golden at the edges and the garlic is caramelized, about 25 to 35 minutes.
While they roast, chop 1/4 cup parsley, 2 tablespoons fresh oregano (or measure 1 teaspoon dried), and roughly tear 1/4 cup basil leaves. In a bowl mix the chopped herbs with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want heat. Add 1 teaspoon lemon zest and 1 tablespoon balsamic vinegar if using.
When the garlic is soft, mash it with a fork and stir it into the herb-lemon mixture so you get a garlicky dressing. Taste and adjust for salt, lemon or balsamic.
Remove eggplants from oven and let cool a few minutes until you can handle them. Use a spoon to scrape the flesh into chunks in the pan or transfer to a serving bowl, keeping some of the roasted skin intact for texture.
Pour the garlicky herb dressing over the warm eggplant and gently toss or fold so the flesh soaks up the flavors. If the mixture seems dry add a drizzle more olive oil or a squeeze more lemon.
Toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet until fragrant and lightly browned, about 2 minutes, then sprinkle on top along with 1/2 cup crumbled feta or goat cheese if using. Scatter a few extra fresh basil leaves for brightness.
Serve warm or at room temperature as a side or vegetarian main. Leftovers keep in an airtight container in the fridge for up to 3 days. If your eggplants ever taste bitter, next time slice, sprinkle with salt and sit 20 to 30 minutes then rinse and pat dry before roasting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.