Olive Oil Roasted Eggplant with Lemon Recipe - Allrecipes.com
Olive Oil Roasted Eggplant with Lemon Recipe
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Olive Oil Roasted Eggplant with Lemon
See how to make super-simple eggplant roasted with olive oil. See more
  • READY IN 40 mins

Olive Oil Roasted Eggplant with Lemon

Recipe by  

"Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2008

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!

Most Helpful Critical Review
Oct 12, 2012

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.

Mar 25, 2010

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.

Mar 10, 2009

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.

Jun 14, 2010

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!

Mar 18, 2009

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!

Jul 24, 2008

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

Feb 02, 2009

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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