Description
A delicious and flavorful dish featuring roasted eggplant seasoned with traditional Greek spices.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat.
- Brush the eggplant halves with olive oil and season with salt, pepper, garlic powder, and oregano.
- Place the eggplants on a baking sheet, cut side up.
- Roast in the oven for 25-30 minutes until tender and golden brown.
- Drizzle with lemon juice before serving and garnish with fresh parsley.
Notes
- For a spicier version, add red pepper flakes.
- Serve as a side dish or as a main vegetarian meal.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 eggplant half
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg