Easy Lebanese roasted eggplant with blistered cherry tomatoes, garlic, fresh mint, parsley and lemon. A light vegetarian side or dinner ready in 40 minutes.

Prep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 4 servingsDifficulty: Easy

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This spring-inspired Lebanese dish pairs meltingly soft roasted eggplant with sweet cherry tomatoes and a shower of fresh herbs. Simple to make yet full of Mediterranean character, it is perfect for a relaxed weeknight dinner or as part of a mezze spread.

Ingredients

  • 2 medium eggplants, cut into chunks
  • 250 g (9 oz) cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 10 g (⅓ oz) fresh mint leaves, chopped
  • 10 g (⅓ oz) fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven to 200°C (400°F). Spread the eggplant chunks on a baking sheet, drizzle with 2 tablespoons of olive oil, season with the salt and pepper and toss to coat.
  2. Roast for 20 minutes. Add the cherry tomatoes and minced garlic, toss gently and roast for another 5 minutes.
  3. Remove from the oven, scatter over the chopped mint and parsley, drizzle with the remaining tablespoon of olive oil and the lemon juice, and toss gently before serving.

Tips

  • Adjust the amount of herbs to your taste; extra mint makes the dish especially refreshing.
  • For a richer texture, sprinkle toasted pine nuts over the top just before serving.

Nutrition Information

Calories: about 120 kcal per serving | Protein: 2 g | Carbs: 10 g | Fat: 8 g

springvegetarianLebaneseeggplantroasted vegetables

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