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Olive Oil Roasted Eggplant with Lemon

Olive Oil Roasted Eggplant with Lemon


"Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish."
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40 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet 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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Read all reviews 112
  1. 154 Ratings

Most helpful positive review

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 i...

Most helpful critical review

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 unapp...

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Most positive
Least positive

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 i...

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 a...

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 ...

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...

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....

This was a delicious recipe, I really liked it and didn't make any changes.

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 cilantr...

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 j...

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.

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