Roasted Lemon Aubergine

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/ on line 211
Roasted Lemon Aubergine

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 Aubergine I used white aubergines, but you can use the type you prefer
1/3 cup Olive oil
2 tablespoon Dried onion
1/2 tablespoon dried Chili pepper
1/2 tablespoon ground Cumin
1 teaspoon ground Sumac
1/4 cup Vegan feta cheese
1 teaspoon Lemon zest
1 teaspoon Garlic paste
to taste Salt and pepper
2 teaspoons Maple syrup
A handful Parsley

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Eaten hot or at room temperature, this roasted lemon aubergine will bring up all the Mediterranean flavour of Israeli cuisine.

  • Gluten-Free
  • Keto
  • Low-Carb




Aubergine is one of the key vegetables of Mediterranean cuisine. This roasted aubergine is topped with a lemon-and-garlic dressing, fried onion and vegan feta cheese. It’s so good you will keep going back for more!

The aubergine is first halved a roasted in the oven for 30-40 minutes – depending on their size. While the aubergines are in the oven, sumac, cumin, and chilli pepper flakes are added to the frying oil together with the onions. Toss in the lemon zest and garlic, and top the aubergines with the mix. Finally, top them with the crumbled feta, fresh parsley, and drizzle with maple syrup.

It’s equally delicious hot or at room temperature.


(Visited 294 times, 1 visits today)


40 minutes

Bake the aubergines

Rinse the aubergines and halve them (do not remove the stems). With a fruit knife, make some deep incisions in the aubergine's flesh. This will help the cooking process and the seasoning. Transfer the aubergines to an oiled baking tray, cut-side up, brush them with olive oil and season with salt and pepper. Put the tray in the oven and roast at 400 degrees: if the aubergines are average-sized, 30 minutes should be enough. If they are larger, cook them longer (40-45 minutes).

5 minutes

Fry the onion and tofu

Chop the feta cheese into large chunks and transfer them to the mixer’s bowl. Process for a few seconds, until crumbled.
Heat the olive oil in a large skillet. Add salt, pepper, chilli flakes, cumin, and sumac. When the oil starts to sizzle. Add the dried onion, garlic, and lemon zest. Cook for a few seconds, until the onion flakes brown, then take off the heat.

5 minutes

Compose the dish

As the aubergines are golden-brown, take them out of the oven and set aside to cool for 2 minutes. Top them with the onion and spice mix, then spoon the feta cheese on top of that. Sprinkle with fresh parsley, and drizzle with maple syrup.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Lime chicken salad
Vegan Bearnaise sauce
Lime chicken salad
Vegan Bearnaise sauce

Add Your Comment