Roasted Baby Eggplant

Roasted Baby Eggplant
Stuff the eggplant with lemons, garlic, and oregano to allow their pungent flavors to permeate the entire dish. Get the recipe: Roasted Baby Eggplant. Photo: Amy Neunsinger
Hands On Time:
15 mins
Total Time:
45 mins
6 serves


  • 6 baby or small Japanese eggplants (about 3 pounds)

  • 3 lemons

  • 2 cloves garlic, thinly sliced

  • 12 sprigs fresh oregano

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ¾ cup olive oil

  • 8 ounces Feta cheese, sliced for serving


  1. Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan.

  2. Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.

  3. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and Feta.

Nutrition Facts (per serving)

393 Calories
36g Fat
15g Carbs
8mg Protein
Nutrition Facts
Calories 393
% Daily Value *
Total Fat 36g 46%
Saturated Fat 9g 47%
Cholesterol 34mg 11%
Sodium 614mg 27%
Total Carbohydrate 15g 6%
Protein 8g
Calcium 213mg 16%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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