Moroccan roasted eggplant tossed with lemon, fresh thyme, garlic and olive oil, then topped with crumbled feta and mint. An easy vegetarian side in 40 minutes.

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

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This Moroccan-inspired dish puts roasted eggplant center stage, brightened with fresh lemon and fragrant thyme. It is simple to make, full of flavor and ideal for a relaxed spring meal with friends.

Ingredients

  • 2 medium eggplants, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt, to taste
  • Ground black pepper, to taste
  • 50 g (1/3 cup) feta or other crumbly sheep's milk cheese, crumbled
  • A few fresh mint leaves, for garnish

Instructions

  1. Preheat the oven to 200°C (400°F). Place the eggplant slices in a large bowl and toss with the olive oil, thyme, lemon juice, garlic, salt and pepper until evenly coated.
  2. Arrange the slices in a single layer on a baking sheet and roast for 20 to 25 minutes, until soft and lightly browned.
  3. Transfer to a platter, scatter the crumbled cheese and fresh mint over the top and serve.

Tips

  • Choose firm, fresh eggplants so the slices do not turn mushy in the oven.
  • Adjust the amount of lemon juice to taste if you like a tangier finish.

Nutrition

Calories: 120 kcal | Protein: 4 g | Carbs: 10 g | Fat: 8 g

MoroccanEggplantVegetarianSide DishSpring

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