Side
Roasted Eggplant with Lemon
Golden cubes of eggplant roast until their edges turn deeply caramelized and their centers turn silky, the bright lemon mingling with za’atar to create a savory, tangy finish that melts on the tongue.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 154
- Protein
- 2g
- Carbs
- 14g
- Fat
- 11g
- Fiber
- 6g
- Sugar
- 8g
- Sodium
- 295mg
Ingredients
- 1 large eggplant (2 pounds), cut into 1-inch cubes
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp za'atar
Instructions
- Preheat oven to 450°F. Toss eggplant with oil, lemon juice, salt, pepper and za'atar, if desired, in a medium bowl until combined. Spread in an even layer on a large rimmed baking sheet. Roast until lightly browned, about 20 minutes. Flip the eggplant pieces and continue roasting until browned, about 10 minutes.