Best 2 Olive Oil Roasted Eggplant With Lemon Recipes
Indulge in the tantalizing flavors of Mediterranean cuisine with our exquisite Olive Oil Roasted Eggplant with Lemon recipe. This delectable dish showcases the perfect harmony of tender eggplant, infused with the aromatic essence of roasted garlic and fresh herbs, all enveloped in a vibrant lemon-infused olive oil dressing. As you embark on this culinary journey, discover the vibrant flavors of our additional eggplant recipes, each offering a unique twist on this versatile vegetable. From the smoky and robust flavors of our Roasted Eggplant with Harissa to the light and refreshing notes of our Eggplant Caprese Salad, there's a recipe to suit every palate. Explore the diverse culinary landscape of eggplant dishes and elevate your taste buds to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
LONG-ROASTED EGGPLANT WITH GARLIC, LABNE, AND TINY CHILE CROUTONS
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of a perfectly just set 6-minute egg.
Provided by Alison Roman
Categories Dinner Side Fall Eggplant Olive Oil Garlic Breadcrumbs Lemon Yogurt Vegetarian Entertaining Soy Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
- Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
- Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
- Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
- Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
- Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
- Do Ahead
- Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.
Tips:
- Choose eggplants that are firm and have smooth, unblemished skin.
- To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before roasting.
- Roast the eggplant at a high temperature (400°F) to caramelize the edges and give it a smoky flavor.
- Add flavor to the eggplant by tossing it with olive oil, herbs, spices, and lemon zest before roasting.
- Roast the eggplant until it is tender and slightly browned, about 20-30 minutes.
- Serve the roasted eggplant immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Olive oil roasted eggplant with lemon is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is easy to make and can be customized to your liking. With its smoky flavor, tender texture, and bright acidity, this dish is sure to please everyone at your table.
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