Eggplant Aubergine with Raw Garlic
Discover the bold, smoky flavors of Eggplant Aubergine with Raw Garlic — a simple yet striking dish that’s perfect as a dip, spread, or side. This Mediterranean-inspired recipe combines oven-roasted eggplant, which becomes soft and luscious, with the punchy zest of raw minced garlic, a drizzle of olive oil, and a bright splash of lemon juice. The smooth, slightly chunky texture makes it a versatile addition to your table, whether served with crusty bread, pita, or fresh veggies. Ready in under an hour with just a handful of pantry staples, this dish strikes the perfect balance between earthy sweetness and vibrant tang. For a finishing touch, sprinkle fresh parsley on top to elevate both flavor and presentation. An effortless yet flavor-packed recipe that's as good for entertaining as it is for easy weeknight meals!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 eggplants (medium-sized)
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Rinse the eggplants thoroughly under cool water, pat them dry, and pierce them multiple times with a fork to prevent bursting during roasting.
Step 3
Place the eggplants on a baking sheet lined with parchment paper and roast them in the oven for 30-35 minutes, or until they are soft and the skin is wrinkled. Flip them halfway through cooking to ensure even roasting.
Step 4
While the eggplants are roasting, peel the garlic cloves and mince them finely. Set the raw garlic aside.
Step 5
Once the eggplants are done roasting, remove them from the oven and allow them to cool slightly for about 5-10 minutes, until they are easy to handle.
Step 6
Cut the roasted eggplants in half lengthwise and use a spoon to scoop out the soft flesh into a mixing bowl. Discard the skins.
Step 7
Mash the roasted eggplant flesh with a fork until smooth, or leave it slightly chunky if preferred. Add the minced raw garlic, olive oil, lemon juice, salt, and black pepper. Mix thoroughly to combine.
Step 8
Taste and adjust seasoning if necessary.
Step 9
Transfer the mixture to a serving dish and garnish with parsley, if desired. Serve warm or at room temperature with crusty bread, pita, or as a dip for vegetables.
Nutrition Facts
| Serving size | (277.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 453.1 |
| Total Fat 42.5g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2367.7mg | 0% |
| Total Carbohydrate 17.6g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 7.5g | |
| Protein 3.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 49.1mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 539.9mg | 0% |
Source of Calories