Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
I agree this is a good base recipe. I added more olive oil, to which I stirred in a large amount of minced garlic. I also added dried basil to the salt and pepper. My husband loves eggplant and he loved this.
Read MoreI was looking for more eggplant recipes since we were getting it frequently with our farm share. I made this recipe exactly according to the directions. The taste was bland and the texture unappealing.
Read MoreI agree this is a good base recipe. I added more olive oil, to which I stirred in a large amount of minced garlic. I also added dried basil to the salt and pepper. My husband loves eggplant and he loved this.
I sliced the eggplant diagonally and sprinkled both sides of the slices with salt and let them sweat for about 1/2 an hour. I then rinsed them and put them between paper towels. I lined a cookie sheet with foil and sprayed with Pam, placed the eggplant slices on and brushed with a mix of olive oil and crushed garlic and sprinkled with salt & pepper. I think the sweating part makes a huge difference. The outside of the eggplant was crispy and browned while the inside was tender. Very simple and healthy recipe. Will make again!
This was really tasty. I added minced garlic, dried thyme and basil, plus some pepper and salt to the olive oil before brushing it on. Roasting brought out the natural sweetness of the eggplant. Really delicious - my 10 month old loved it, too!
This was pretty good. Nice healthy way to have eggplant. I also let the eggplant sit in salt for while, I find it's the only way eggplant cooks well. I added garlic powder and some dried cilantro to them when baking and then dumped half a lemon's juice on them when I removed from oven. Yum! Thanks to whoever posted this!
Easy breezy and so delicious! I just followed the recipe and it came out just fine. I did add whole peeled garlic cloves in the pan and served this with thin spagettini, artichoke hearts and jarred roasted peppers, tossed with a tad of light olive oil. A nice healthy meal, quick, easy and tasty! One thing to remember is to bake this in glass ovenware such as pyrex, never aluminum. Also when slicing the eggplant, use only stainless steel knife. Anything metal will ruin the flavor. Bon appetit!
This is a very basic but solid recipe. Good for a night when you don't feel like putting in too much effort in the kitchen but want something healthy.
I chopped the eggplant into smaller bit sized pieces and sprinked them with salt. I then let the pieces in a strainer to drian for about 30 mins...then rinsed and pressed with paper towels. I mixed them in a bowl with enough olive oil just to coat then placed on lightly oiled aluminium foiled pan. Sprinlked salt pepper onion powder garlic powder and smoked paprika. Bake until goldn brown and squeeze fresh lemon juice. Yummy!
You can also use Extra Light Olive Oil instead of Extra Virgin Olive Oil for a lighter olive oil taste to it. Also if you want a little kick to it you can add red pepper flakes before putting in the oven.
I really liked this very simple recipe. It is nothing extravagant, but it is very good. I elected not to use any pepper. Easy to prepare, an excellent side dish!
This is very nice. the cooking method is easy and results in a flavorful, soft eggplant. I don't, however, like the lemon juice at the end. I don't like the combination of flavors or the fact that the lemon juice seems to cool down the eggplant, so I think I'll try lemon pepper instead of lemon juice and pepper next time. I sweated the eggplant--salted, let sit in a colander for an hour, then rinsed and drained thoroughly. I definitely like this, minus the lemon juice. Thanks for the recipe!
I just loved this and Hubs, who generally turns his nose up at eggplant, even found it "edible." Simple preparation with just a few ingredients and it worked perfectly paired with oven roasted potatoes which required the same roasting time and temperature. I used baby Italian eggplant which made this especially tender and sweet. It costs a little more, but it's worth it.
I was looking for more eggplant recipes since we were getting it frequently with our farm share. I made this recipe exactly according to the directions. The taste was bland and the texture unappealing.
I salted the eggplant for about 1/2 hour then drained. Then brushed on the olive oil, salt, pepper and some basil. Delish!! I didn't even use lemon.
This was a great recipe to use fresh summer eggplant for. I cut eggplant into smaller pieces before baking. I added it to couscous when finished and I whisked together lemon juice and olive oil for a dressing over the combination. Delicious!
Great starter recipe. Took the advice of some of the top "helpers" and sprinkled salt on the eggplant cubes beforehand. It wasn't bitter at all due to that step! I also sprinkled basil, oregano, and panko crumbs.
Very easy and delicious. I did what some others recommended; let the eggplant sit and added other spices. Then when it was 3/4 done cooking, I transferred it to a long glass baking pan and layered sauce and cheese and baked. I will make this again!
Another vegetable I never thought of roasting, until someone posts a simple recipe like this. I added a little garlic powder while it roasted and I served open face on homemade bread with feta cheese on top. We loved it. Thanks Sandra, great recipe.
Followed some of the suggestions: salted for 30 minutes, and added basil. Was delicious. Will make again and again. Very healthy and tasty, and appreciated by the husband.
This recipe turned out awesome! I did everything exactly as in the recipe except instead of using olive oil I just sprayed the eggplants with PAM cooking spray and that did the trick.
This recipe was EXCELLENT and extremely easy! And eggplant, in weight watchers, is 0 points...so very healthy! I actually used lemon pepper in lieu off fresh lemon and it was even easier!
This came out amazing. I cut the eggplant in the manner recommended, then I put it all in a large bowl, drizzled olive oil over the eggplant, added sea salt, black pepper, fresh parsley, cilantro, dill, and tossed it by hand in the bowl, then let all the herbs and spices soak in for a few minutes as the oven heated. Placed the pieces on the parchment paper as directed, roasted according to temp and time listed here, and voila! I forgot the lemon at the end, but with all the other herbs I added, it was plenty flavorful. My kids and I loved it, and even my husband, who swore off eggplant forever 23 years ago after having it served to him literally twice a day for two months at a summer camp job in college, said it was really good and had some. ;) Thanks for a VERY easy and DELICIOUS recipe.
Sometimes the simplest seasonings can make an awesome difference in a side dish such as eggplant. In this case just olive oil, salt, pepper and fresh lemon juice is all that it took to make this a 5 stars in my opinion. I loved the tender roasted eggplants seasoned lightly and just a tad of lemon juice. I served this with, “Mushroom Slow Cooker Roast Beef,” and “Swanson Ultimate Mashed Potatoes,” also from this website.
I tried this recipe today and I was so diappointed. It came out very salty, totally inedible! I followed other commenters advice to put salt on eggplant and sweat it for 30 mins. I rinsed it and then it still absorbed the salt. It still came out a bit mushy, not crispy... I would welcome ideas what to do different next time.
I needed to use up an eggplant, and this worked fine since I had all the ingredients. I did let the eggplant sit with salt on it and then rinse and dry before brushing with olive oil and sprinkling garlic, thyme, salt and pepper over the slices on the baking sheet. Baked for 30 minutes, then sprinkled with the lemon juice and it was a satisfying lunch - although the eggplant itself doesn't have much flavor.
I loved this! I really didn't know what to expect, I have never purchased an eggplant before, and I don't really cook, so... I wasn't expecting much. But I loved it and will be making it more often!
This was perfect. I made it with some foot-long Japanese eggplants out of my garden, cut into slivers. I let it sweat for 30 minutes, and then drained it. While the oven was heating up, I tossed in salt, pepper, cayenne pepper, and the olive oil. I let these soak in for ten minutes. I cooked it for the time and at the temperature suggested here. It came out beautifully. I served it on some fresh-baked ciabatta, with feta cheese and some marinara sauce. My three brothers, sister, parents, and boyfriend all had seconds and scolded me for not making more. I will make this again and again and again. Thank you so much!
I actually cut mine into cube sized pieces and spray the good with Pam/olive oil spray and sprinkle with lemon and choice of Mrs. Dash~ So Yummy! kind of has a french fry texture.
Good. My roommate had two servings, even though he does not like eggplant. I thought it needed something more. I took advice and slathered some pasta sauce and parmesan on top. Yum
Great quick simple recipe. As other users suggested I salted the eggplant after slicing and let it drain for about a half hour before roasting. This will keep the eggplant from getting mushy, I added garlic powder for flavor and was pleased with the result. It makes a great quick side dish or even a yummy crunchy snack!
This was very good, and I love how easy it was. I left out the lemon juice and added oregano and garlic powder. Thanks!
Delicious eggplant and great recipe! Not crispy and quite soft and chewy! Definitely will be using this again! Love it!
Sorry, this just didn't work for me - maybe I did something wrong but we did not enjoy the flavor and they came out crunchy on the outside and soggy on the inside.
This is amazing and so delicious! I decided to add a Thai spice blend to the olive oil (I eyeballed the amount) before brushing it on the eggplant for extra zip. Otherwise I followed the recipe exactly and it is to die for, thanks so much Sandra!!
I made this with a few japanese eggplants I had left in the fridge. I used lemon pepper and an oil olive spray and baked for 20 min. They make out better then I expected and I WILL DEFINITELY make this again. Easy and very tasty.
I am a recently turned vegan who is on the hunt for tasty new recipes. This dish was perfect! I made it with some vegan pasta noodle drizzled in olive oil, onion, garlic and cherry tomatos. Thank you for reminding me that I do not need meat or dairy to make a fantasic meal!
This was great, I used Pam spray instead of the olive oil and Mrs. Dash instead of salt and pepper. Even my picky 10 yr old ate it and liked it.
Didn't rinse my eggplant well enough and then added garlic salt. Next time will do garlic powder instead with thyme and basil. needs 30 mins.
A simple, easy very tasty recipe. Yes, definitely salt, rinse and pat dry first. I added a few cloves of garlic, salt and pepper to the oil and then brushed on. The skin is chewy and the flesh creamy. Tasted fantastic with lamb curry. Will definitely make again
A very simple yet tasty recipe! We rarely eat eggplant, but this recipe is a good reason for us to eat more of it!
This was a not bad recipe. I am not a huge eggplant fan though. My husband really liked it! I took the advice of others here and salted it and let it sit for 30 minutes. It did help with the moisture.
A little soggy even after salting the eggplant for 30 minutes. However, we added some garlic and balsamic vinegar and the eggplant tasted wonderful.
Cut the eggplant into 1 inch rounds and salted it on both sides for 30 minutes. Delicious, healthy and will definitely make it again!
Yum, roasted veggies carmelized in their own juices. I included eggplant and asparagus too! Forgot the lemon, maybe on the leftovers, and it was delicious anyway.
I liked this. I usually have trouble cooking eggplant but this was super easy! I added some garlic seasoning to it as well.
Perhaps I am not an eggplant fan or got a bad one. Won't try eggplant again unless it is smothered in something that can take away the flavor. This recipe doesn't do it.
very good. I brushed both sides with olive oil, pepper both sides, salted one side and cooked the salt side up. Then 20 minutes in. I flipped it up to side without salt and used Parmesan cheese on top (the parmesan I have is very salty). It was delicious. next time I will try no salt at all and just a small mound of Parmesan cheese on top. the last 5 minutes put it on broil so the cheese gets crispy.
My grill was out of gas so at the last minute I sliced my eggplan, spread with olive oil, salted as suuggested and sprinkled with Montreal Chicken seasoning which is always great on veggies too - roasted on 400 for 20 mi as suggested - and YUM! Served with fresh beefsteak tomatoes sliced with balsamic and goat cheese. Simple and delicious!
I salted and drained as suggested and it was tasty, it's a good basic recipe, as has been noted, it seems to me it would be easy to vary it - it would mix well with other veggies too, like soy beans.
Loved it! So fresh and light and healthy! I didn't change a thing.
I had an eggplant I needed to use, and wanted to do something other than fry it or make ratatouille , so I searched, and found this recipe. I'm so glad I did! It is awesome! I added the garlic and basil per the video, and they really should be included in the base recipe. I also salted, drained, rinsed, and dried the eggplant first. This will now be one of my go to recipes for eggplant. Do yourself a favor and try this! I'm going to try some to make babaganoush!
Very good. A couple of things were done differently. I salted the pieces and let them sweat 30 minutes and then rinsed and dried them. I placed the oil, minced garlic, salt, and pepper in a plastic bag then added the eggplant to coat. I then placed them skin side down on the baking sheet and continued as directed.
It's more than 3 stars if you sea salt the eggplant first and leave it 30 minutes then squeeze them out! We preferred ours without lemon juice like another reviewer. I just cut the eggplant into big chunks and we ate it over quinoa pasta which was very delicious.
This is good! I used baby eggplant (about a dozen) and halved them. They were crispy on the outside and creamy on the inside.
Incredibly easy and delicious. Best when it is piping hot. I look forward to experimenting with garlic and herbs.
This was simple and healthy, but not very lemony. I think next time I would put the lemon juice on before baking, so it can better absorb into the eggplant.
I found this recipe to be not very good at all. The taste of the olive oil was overpowering and it just wasn't the right flavor for the eggplant.
A new VEGAN EGGPLANT RECIPE. This was super easy to make and a way to save an eggplant I didn’t know what do with. This will be a go to recipe. I like things extra lemony so I used my manual lemon press and squeezed more juice on them while hot. I made a salad and added this to it with lettuce, sun dried tomatoes, cucumbers, basil flakes and calamata olives and drizzled a little olive oil, tossed and added salt and pepper to taste and a little more lemon juice. Thanks Sandra!
Wife approved! I made it for my wife and she gave it a 5 stars. She loved it. She ate it before I could put the lemon juice on so I took it and put lemon juice on it . She said I liked it without the lemon juice... But at the end she liked it either way.
This makes an interesting cold side salad, adding some balsamic vinegar and sun dried tomatoes fixed finely.
I had never tried eggplant until I made this, and I was pleasantly surprised! I made half of the batch exactly as the directions stated and added garlic powder, onion powder, Italian seasoning, and shredded parmesan to the rest. I think it tasted great both ways. Thanks for a great, easy recipe!
Such a simple, delicious side. Even my husband, who doesn't care for eggplant generally, had a second helping. Definitely a keeper.
Watch the video to make this recipe, it is a big help. Although it is an easy recipe, salting, washing, and drying the eggplant is time consuming. I also added the garlic and basil. I tried some pieces with lemon juice but prefer the eggplant without it.
I did not care for this recipe. I followed the recipe to the T and the eggplant was soggy in the middle.
I followed the directions exactly, but didn't put lemon juice on it and I thought it still tasted wonderful. I think it's a really good alternative to potatoes.
was a perfect midday snack, quick and simple and very tasty.... I cut smaller wedges then called for and found it hard to keep all the wedges skin side down so next time i will follow the cutting instructions exactly...
Eh. I've never made eggplant and not sure if I will prepared like this again. The taste was kind of blah but I just think that's how it is, eggplant. I think I like it better with cheese and sauce lol. :)
YUMMY, I didn't add the lemon. It was good straight out of the oven I forgot. I will be making this again.
I really like the mushy texture of eggplant - just like scrambled eggs! The roasting adds a bit more texture, caramelized a bit, nice. I forgot the lemon, but it was very good with the beef roast with gravy that I made with it. I think I will peel the eggplant next time. Thanks for posting.
I made this in air fryer and sliced instead of quartered! Was delicious and so simple.
I didn't make any changes, I am a beginner, I really don't know how to cook so I wanted something easy. I will try something different next time.
Not bad. Salted the eggplant for 1/2 hour and made according to recipe.I thought the lemon juice was a bit overpowering. Will make again but will cut the lemon and maybe add some herbs to pump up the flavor.
Delicious and really easy! I've made it as an entree and a side - if you want to kick it up a notch add some lemon zest, mince garlic and italian seasoning to the olive oil before you brush it on and then top with feta cheese
