Easy Turkish-style roasted eggplant halves rubbed with cumin, paprika and garlic, then finished with lemon and fresh herbs. A light spring side dish ready in an hour.

Prep time: 20 minutesCook time: 40 minutesTotal time: 60 minutesServings: 4 servingsDifficulty: Medium

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This Turkish-inspired roasted eggplant pairs warm spices with the fresh flavors of spring. The eggplant turns silky and tender in the oven while the cumin, paprika and garlic rub caramelizes on top. A squeeze of lemon and a handful of fresh herbs finish it off, making it a side dish you will come back to again and again.

Ingredients

  • 2 medium eggplants
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (or chili powder for more heat)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro or parsley, chopped, to taste
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 200°C (400°F). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern with a small knife.
  2. In a bowl, mix the olive oil, garlic, cumin, paprika, salt and black pepper. Brush the mixture evenly over the cut sides of the eggplant.
  3. Place the eggplant halves cut side up on a baking sheet and roast for 35 to 40 minutes, until the flesh is soft and the surface is golden brown.
  4. Remove from the oven, drizzle with lemon juice, scatter the chopped herbs over the top and serve.

Tips

  • Adjust the spice ratios to your taste; a pinch of Aleppo pepper or sumac adds an authentic Turkish touch.
  • Serve with a bowl of garlicky yogurt sauce for extra flavor.

Nutrition

Calories: about 150 kcal per serving | Protein: 2 g | Carbs: 15 g | Fat: 9 g

Turkishspringvegetarianeggplantroasted vegetables

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