Best Lemon Eggplant Recipes

OLIVE OIL ROASTED EGGPLANT WITH LEMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
• Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

WHOLE GRILLED JAPANESE EGGPLANT WITH LEMON AND SOY SAUCE

Steps:

• Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.
• Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.
• As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT

Steps:

• Preheat grill.
• Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
• In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
• Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

BAKED ZA'ATAR EGGPLANT FRIES WITH LEMON TAHINI DIP

Steps:

• To make the eggplant fries, preheat the oven to 425°F Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).
• Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
• Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.
• Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.
• While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.
• Serve the fries with the dipping sauce while the fries are still hot.

LEMON EGGPLANT HUMMUS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
• Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
• Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

CRISPY LEMON-PARMESAN EGGPLANT

Steps:

• Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
• Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
• In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.

SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add lemon juice and toss to coat.

EGGPLANT SALAD WITH PARSLEY AND LEMON

Steps:

• In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.
• Serve salad on romaine.

GRILLED EGGPLANT WITH LEMON-GARLIC DRESSING

Steps:

• Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
• Prepare Lemon-Garlic Dressing.
• Brush both sides of eggplant with oil.
• Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
• Pour dressing over hot eggplant.
• Sprinkle with parsley.
• LEMON-GARLIC DRESSING.
• Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
• Carefully stir in lemon juice.

GRILLED ZUCCHINI , EGGPLANT WITH LEMON AND PORTER PASTA SALAD

Steps:

• In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
• Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
• Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.

KETO ROASTED EGGPLANT, LEMON, AND CAPER SALAD

Steps:

• Place eggplant in a colander and sprinkle with sea salt; let sit for 30 minutes. Rinse under cold water and pat dry with paper towels.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
• Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.
• Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.
• Combine roasted eggplant, capers, and garlic in a bowl. Sprinkle with lemon zest. Drizzle lemon juice and remaining 1 tablespoon olive oil on top; toss until evenly coated. Season with salt and pepper. Garnish with fresh parsley.

LEMON RICE AND EGGPLANT-CHICK PEA CURRY

Steps:

• Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
• While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.

LEMON PASTA WITH EGGPLANT AND TOMATO

Steps:

• Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
• Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
• Add the minced garlic, keeping the flame at about medium.
• After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
• Add the eggplant
• Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
• When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
• Hopefully by this point, the pasta is done, so drain the pasta.
• Add the vegetable mixture to the top of the pasta, mix, and enjoy!

GRILLED EGGPLANT WRAPS WITH LEMON AIOLI, FETA, AND MINT

Steps:

• Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash. (Alternatively, preheat a broiler and lightly oil a broiling pan.)
• Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper. Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool. Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes. Wrap the tortillas in foil and heat in the oven for 5 minutes.
• Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli. Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions. Sprinkle on a 12/4 of the cheese and top with mint leaves. To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature.

LEMON CILANTRO EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees F.
• Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
• Place eggplant halves, skin-sides up, in foil-lined pan.
• Wrap garlic in foil and place in pan with eggplants.
• Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
• Unwrap garlic.
• Cool eggplants and garlic until easy to handle.
• When cool, scoop eggplants' flesh into food processor with knife blade attached.
• Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
• Spoon dip into serving bowl; stir in cilantro.
• Cover and refrigerate at least 2 hours.
• Serve dip with pita and vegetables.

FRIED EGGPLANT WITH HONEY-LEMON SYRUP RECIPE - (4.5/5)

Steps:

• Place the eggplant slices on a baking sheet. Salt generously. After 15 minutes wash off the salt, turn over and salt the other side. After 15 minutes wash and pat dry the slices. Season with pepper. In a bowl, combine the honey, soy sauce, lemon zest and juice, and the larger portion of scallion greens. Spread the flour in a soup plate. In another bowl beat the eggs. In a third soup plate, combine the panko and scallion whites. Dip the eggplant slices in the flour, then egg, then breadcrumbs. Fill a large, high-sided skillet with ½-inch of oil, heat medium to 350º. Fry the eggplant in batches until golden, 2-3 minutes per side. Drain on paper-towel-lined plate. Optional: sprinkle with a little salt. Semi-stack the eggplants on a platter. Drizzle with the syrup. Garnish with remaining scallions.

JULIA CHILD'S EGGPLANT PUREE WITH GARLIC, SESAME AND LEMON

Steps:

• Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
• Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
• Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.

LEMON EGGPLANT

Steps:

• First cook the lemon sauce. Add 6-8 boullion cubes (to taste) to 3 cups of boiling water. Add the wine and 1-2 tbs. of fresh squeezed lemon juice. Cook until reduced by 1/2. Taste and add more lemon or boullion cube to your taste. Now for the eggplant. Prepare three bowls. In the first, put in two cups of flour. In the second, add one cup of flour to a quart of water and stir well. In the third, add the bread crumbs. Spray with EVOO then bake at 350 for 30 minutes and turn at 15 minutes???, or heat the oil in a large saute pan until ready for frying. Peel and cut the eggplant into1/4 inch slices. Dredge in flour. Then, dip the floured eggplant slices in the "eggless wash." Coat with breadcrumbs and fry in hot oil until golden brown. Turn once or twice to see that each side is cooked. Remove each piece from the oil and drain well. Now for the magic. Add one cup of that magnificent lemon sauce to your largest saute pan. Heat until the sauce bubbles. Add the eggplant, and cook until most of the liquid evaporates. Turn the eggplant over so that the remainder of the sauce is absorbed into each eggplant piece. You would imagine that eggplant cooked in liquid would turn soft, but just the opposite happens. Serve between two slices of bread or make the best vegan sub/hero/hoagie the following day.

SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS

Steps:

• Preparation Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add lemon juice and toss to coat.