Mediterranean•healthy
Roasted Marinated Eggplant Appetizer
Olive Tomato recipe - Mediterranean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggplants
- 4-6 tablespoons olive oil
- 1 garlic clove sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon oregano
- 2 tablespoon lemon juice
- salt/pepper
Instructions
- 1
Slice the eggplant in half lengthwise.
- 2
Sprinkle some salt and pepper, drizzle 4 tablespoons of olive oil and sprinkle with half of the parsley and oregano and the garlic clove. Spread mixture so that the the whole eggplant is covered with the mixture.
- 3
Place in a small pan or ovenproof dish with cut side down. Cover and and marinate for 2 hours, outside of the refrigerator.
- 4
Preheat oven at 350 degrees F (180 C).
- 5
Add 1-2 tablespoons of olive oil and cover the dish with aluminum foil and roast for 45 minutes.
- 6
Uncover dish, add the lemon juice and turn eggplants over and roast for another 15 minutes.
- 7
Sprinkle some more parsley and serve warm.