Maine dish · Photography

Roasted Eggplant with Lemon Garlic Sauce

roasted eggplant

I love eggplant. The only recipe with eggplant that I really liked when I was a little one was eggplant dip. Fresh on the bread is like heaven on earth. This recipe here, I discovered only this year, but I started to love it. Something different from the eggplant dip, but with great texture.

roasted eggplant


  • 2 medium eggplants
  • 6 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • juice of 1 medium lemon
  • 6 large garlic cloves, minced


Preheat the oven to 350 degrees.  Cut the eggplants in half lengthwise.  Using a sharp knife cut slashes into the flesh. Don’t cut all the way through.   Put the halves onto a baking sheet.

Peel all the garlic cloves.  Crush the garlic and mix it with 2 spoons of olive oil and the lemon juice till you have a sauce.

Drizzle the olive oil over the eggplant. Use your fingers to get the oil between the slashes. Grind pepper onto the eggplant halves and sprinkle salt on them.

Bake the eggplant for 20 minutes and then add the garlic sauce. Bake for another 25 minutes.  Baking times will depend on the size of your eggplants.  If you have bigger eggplants leave another 10 minutes. You can try it to see if they are done.

The key to making this recipe extra delicious is to roast it until it’s really really tender and golden. When in doubt, leave it in to roast a little longer.

roasted eggplant


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