Best Mediterranean Roasted Eggplant Recipe – Easy And Delicious

I just tried a Mediterranean Vegan Recipes twist on roasted eggplant that’s so smoky and lush it might actually make you stop scrolling and cook it tonight.

I adore this Mediterranean roasted eggplant because one bite smacks me straight into sun and smoke. I love the char on the slices, the way extra virgin olive oil makes each piece slick and shiny, and the garlic that sings through every forkful.

I’m obsessed with how simple ingredients push big flavor, and how it fits right into my Mediterranean Vegan Recipes stash or works as serious Eggplant Dinner Recipes when I need something bold. But mostly I keep coming back for that creamy, slightly bitter bite that refuses to be boring.

Pure, honest food. No frills.

I mean it.

Ingredients

• Basically the meaty base, it’s silky when roasted and so satisfying.
• Plus the fruity fat that browns everything and brings warmth.
• Garlic gives that punchy, cozy garlicky vibe you’ll crave.
• Lemon adds bright zip, it cuts through the richness.
• Oregano brings earthy, herb-y notes that feel Mediterranean.
• Smoked paprika gives gentle warmth and a subtle smokiness.
• Salt wakes up all the flavors, don’t skip it.
• Pepper adds a little bite and keeps things interesting.
• Red onion gives crunch and a sweet-sharp edge.
• Cherry tomatoes pop with juiciness and sunny sweetness.
• Kalamatas add briny depth and a chewy contrast.
• Parsley brightens everything with fresh green lift.
• Feta brings creamy tang and salty, rich protein vibes.
• Red pepper flakes kick in heat if you’re feeling bold.

Ingredient Quantities

• 2 medium eggplants (about 1 1/2 to 2 lbs total), cut into 1 inch cubes or thick slices
• 1/3 cup extra virgin olive oil, plus extra for drizzling
• 3 cloves garlic, minced or smashed
• 1 lemon, juice of about 2 tablespoons
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese (optional but recommended)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

How to Make this

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easy cleanup.

2. Prep the eggplant: cut 2 medium eggplants into 1 inch cubes or thick slices. If you have time, toss the pieces with a pinch of salt and let them sit in a colander for 15 minutes to draw out bitterness, then pat dry with paper towels.

3. In a large bowl whisk together 1/3 cup extra virgin olive oil, 3 cloves minced garlic, juice of 1 lemon (about 2 tablespoons), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using.

4. Add the eggplant, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes and 1/3 cup pitted halved Kalamata olives to the bowl. Toss everything well so the veg are evenly coated. Let sit 5 minutes so flavors meld.

5. Spread the mixture in a single layer on the prepared sheet, do not overcrowd. Drizzle a little extra olive oil on top if some pieces look dry.

6. Roast for 20 to 25 minutes, flipping or stirring once halfway through, until eggplant is tender and edges are caramelized. If slices are thick, you might need up to 30 minutes.

7. While it roasts, chop 1/4 cup fresh parsley and crumble 1/2 cup feta cheese. Have these ready for finishing.

8. Remove the pan from the oven and squeeze a little extra lemon juice over everything if you like brighter acidity. Taste and adjust salt and pepper.

9. Transfer to a serving dish, sprinkle with chopped parsley and crumbled feta. Drizzle a bit more extra virgin olive oil over top for shine and richness.

10. Serve warm or at room temperature with crusty bread, over couscous or tucked into pita. Leftovers are great the next day and actually taste better after resting.

Equipment Needed

1. Large rimmed baking sheet (lined with parchment paper or foil, whatever you got)
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Whisk or fork for mixing the dressing
5. Chef’s knife (sharp please)
6. Cutting board
7. Measuring cups and spoons
8. Tongs or a sturdy spatula for flipping/stirring
9. Colander or fine mesh strainer (if you salt the eggplant)
10. Paper towels for patting eggplant dry

FAQ

Best Mediterranean Roasted Eggplant Recipe – Easy And Delicious Substitutions and Variations

• Eggplant: swap with zucchini or yellow summer squash for a quicker roast, or use thick portobello slices for a meatier bite. They won’t soak up oil like eggplant, so roast a bit less time.
• Feta cheese: use goat cheese or ricotta salata if you want milder tang, or try a vegan feta for dairy-free. Crumble right before serving so it stays fluffy.
• Kalamata olives: replace with green Castelvetrano olives for a buttery taste, or use capers if you want briny pops without the olive texture.
• Lemon juice: sub with red wine vinegar or sherry vinegar for bright acidity when you don’t have lemons. Start with half the amount and taste, vines are stronger than fresh lemon.

Pro Tips

1) Salt the eggplant and let it sweat if you have 15 minutes. It pulls out bitterness and extra water so the cubes actually get golden instead of soggy. Rinse or pat very well dry before tossing with oil or it wont crisp.

2) Roast hot and don’t crowd the pan. 425°F and a single layer gives caramelized edges. If pieces steam, spread them across two pans or work in batches.

3) Add fresh lemon juice and parsley after roasting, not before. Heat dulls brightness, so finish with acid and herbs to make the dish pop. Also add the feta at the end so it keeps some texture instead of melting into a mush.

4) Use a little extra oil on the pan and flip once only halfway through. Too much stirring prevents browning. If you want smoky depth, a sprinkle of smoked paprika or a quick broil for 1-2 minutes at the end works wonders.

Best Mediterranean Roasted Eggplant Recipe – Easy And Delicious

Recipe by Tina Simpson

0.0 from 0 votes

I just tried a Mediterranean Vegan Recipes twist on roasted eggplant that's so smoky and lush it might actually make you stop scrolling and cook it tonight.

Pin

Servings

4

servings

Calories

343

kcal

Equipment: 1. Large rimmed baking sheet (lined with parchment paper or foil, whatever you got)
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Whisk or fork for mixing the dressing
5. Chef’s knife (sharp please)
6. Cutting board
7. Measuring cups and spoons
8. Tongs or a sturdy spatula for flipping/stirring
9. Colander or fine mesh strainer (if you salt the eggplant)
10. Paper towels for patting eggplant dry

Ingredients

• 2 medium eggplants (about 1 1/2 to 2 lbs total), cut into 1 inch cubes or thick slices

• 1/3 cup extra virgin olive oil, plus extra for drizzling

• 3 cloves garlic, minced or smashed

• 1 lemon, juice of about 2 tablespoons

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/3 cup Kalamata olives, pitted and halved

• 1/4 cup fresh parsley, chopped

• 1/2 cup crumbled feta cheese (optional but recommended)

• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Directions

• Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easy cleanup.
• Prep the eggplant: cut 2 medium eggplants into 1 inch cubes or thick slices. If you have time, toss the pieces with a pinch of salt and let them sit in a colander for 15 minutes to draw out bitterness, then pat dry with paper towels.
• In a large bowl whisk together 1/3 cup extra virgin olive oil, 3 cloves minced garlic, juice of 1 lemon (about 2 tablespoons), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using.
• Add the eggplant, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes and 1/3 cup pitted halved Kalamata olives to the bowl. Toss everything well so the veg are evenly coated. Let sit 5 minutes so flavors meld.
• Spread the mixture in a single layer on the prepared sheet, do not overcrowd. Drizzle a little extra olive oil on top if some pieces look dry.
• Roast for 20 to 25 minutes, flipping or stirring once halfway through, until eggplant is tender and edges are caramelized. If slices are thick, you might need up to 30 minutes.
• While it roasts, chop 1/4 cup fresh parsley and crumble 1/2 cup feta cheese. Have these ready for finishing.
• Remove the pan from the oven and squeeze a little extra lemon juice over everything if you like brighter acidity. Taste and adjust salt and pepper.
• Transfer to a serving dish, sprinkle with chopped parsley and crumbled feta. Drizzle a bit more extra virgin olive oil over top for shine and richness.
• Serve warm or at room temperature with crusty bread, over couscous or tucked into pita. Leftovers are great the next day and actually taste better after resting.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 320g
• Total number of serves: 4
• Calories: 343kcal
• Fat: 25.7g
• Saturated Fat: 5.6g
• Trans Fat: 0g
• Polyunsaturated: 2.5g
• Monounsaturated: 16g
• Cholesterol: 17mg
• Sodium: 990mg
• Potassium: 630mg
• Carbohydrates: 17.3g
• Fiber: 7.1g
• Sugar: 9.3g
• Protein: 4.9g
• Vitamin A: 600IU
• Vitamin C: 26mg
• Calcium: 111mg
• Iron: 2.3mg