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Roasted Marinated Eggplant Appetizer

Author Elena Paravantes RDN


  • 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


  • Slice the eggplant in half lengthwise.
  • 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.
  • Place in a small pan or ovenproof dish with cut side down. Cover and and marinate for 2 hours, outside of the refrigerator.
  • Preheat oven at 350 degrees F (180 C).
  • Add 1-2 tablespoons of olive oil and cover the dish with aluminum foil and roast for 45 minutes.
  • Uncover dish, add the lemon juice and turn eggplants over and roast for another 15 minutes.
  • Sprinkle some more parsley and serve warm.